CHINESE COOKING: The simple tomato sauce in this recipe makes this a tasty dish to serve with rice at home, especially to fussy eaters.

SHRIMP WITH TOMATO SAUCE茄汁蝦仁:

1 lb. small to medium shrimp                                     

cooking oil

2 stalks green onion, finely chopped                          

1 slice ginger, diced

seasoning for shrimp:

    ¼ tsp. salt                                                    

    ½ egg white

    2 tsp. tapioca starch

tomato sauce:

    2 tbsp. tomato ketchup                               

    ½ tsp. salt

    1 tsp. sugar

seasoning sauce:

    1 tsp. each rice wine & black Chinese vinegar

    ½ tsp. tapioca starch                                               

    1 tbsp. water

    1 tsp. sesame oil     

 

Rinse, shell, de-vein shrimp and pat dry with paper towel. Wrap shrimp in several thickness of paper towels and refrigerate until needed. Add seasoning ingredients and  marinade 30 minutes before cooking.         

Heat 3 tbsp. oil in wok or large non-stick saucepan over high heat until hot and add shrimp. Toss shrimp in hot oil for about 30 seconds; then remove with a slotted spoon.

Drain oil and clean pan. Heat a dash of oil until very hot and stir-fry ginger and green onion for 1 minute. Add tomato sauce ingredients and mix in well. Add shrimp and stir-fry together until shrimp is cooked. Mix starch with water and add it into shrimp mixture together with rest of seasoning sauce ingredients. Toss quickly to mix; then serve right away.