SHRIMP: Shrimp is easy to cook once one masters the technique of shelling and de-veining. Please check out this simple recipe for a delicious result.

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 + 1 garlic clove, mashed

seasoning for shrimp:

    1/2 tsp. each salt & sugar                                                    

    ½ egg white

    1 tbsp. tapioca starch          

tomato mixture:

    2 tbsp. tomato ketchup                               

    ½ tsp. salt

    1 tsp. sugar

seasoning sauce:

    1 tsp. each rice wine & black Chinese vinegar

    ½ tsp. tapioca starch mixed with 1 tbsp. water

    1 tsp. sesame oil     

Rinse and shell shrimp; then de-vein by using a sharp paring knife to slice slightly into the back of each shrimp, and using a tooth-pick or your finger to remove the black vein.  Wrap shrimp up in a double or triple thickness of paper towels and refrigerate until needed. Add seasoning ingredients to marinade for 30 minutes before cooking. 

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

Drain oil and clean pan. Heat 2 tbsp. oil until very hot and stir-fry ginger and green onion for 1 minute. Add tomato mixture ingredients and mix in well. Add shrimp and stir-fry together until shrimp is no longer pink and well-coated with sauce. Add starch solution together with seasoning sauce ingredients into shrimp mixture. Toss quickly together for half a minute; then serve right away.