SHRIMP: In Chinese cooking, large-sized shrimp, cooked with shells on, is the best way to preserve its delicious and delicate taste.

JUMBLE SHRIMP WITH TOMATO SAUCE乾煎蝦:

12-14 jumble shrimp                                                  

3 stalks green onion, white parts only

3 thin slices ginger                                                      

3 tbsp. cooking oil

2 tbsp. tomato ketchup                                               

½ tbsp. sugar

sauce:

    3 tbsp. each rice wine or dry sherry & tomato ketchup

    1 tsp. salt

    2 tbsp. dark soy sauce

    2 tbsp. water

Rinse, pat dry shrimp and leave shells intact. If preferred, shrimp can be shelled but the end result will not be the same. Make a slit in the back of each shrimp, cutting through the shell, to remove the black vein, using a toothpick to do so if preferred.  Cut green onions into thin matchsticks, about 2-inches long.

In wok or non-stick saucepan, heat oil over high heat until very hot. Add shrimp in a single layer. Cook until browned on one side, turn over and brown the other side. In the case of shell-less shrimp, brown shrimp until it turns orangy colour and cooked through.

Mix sauce ingredients together and add into pan, stirring and mixing it well with the shrimp to coat. Continue cooking on high heat until liquid is mostly evaporated. Add green onions, 2 tbsp. tomato ketchup and sugar. Toss well and cook together for another minute. Serve right away.