Shrimp in Tomato Sauce.

Shrimp in Tomato Sauce

Serves 4-6 as an appetizer
Preparation time 15-20 minutes
Cooking time 8-10 minutes

Ingredients:

• 10 oz. peeled shrimp, uncooked
• 1 teaspoon salt
• 1/2 egg white, beaten
• 2 tablespoons cornstarch paste
• 2-3 firm tomatoes
• 1 clove garlic, finely chopped
• 2 scallions
• About 10 oz. oil
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 tablespoon light soy sauce
• 2 teaspoons white Vinegar* + pinch of sugar
• About 1/2 cup (4 fl. oz.) good stock
• 1/2 teaspoon sesame oil
• Fresh cilantro leaves to garnish

*Usually rice wine is used but, I will substitute Rice Wine with White Vinegar + pinch of sugar.(Rice wine refers to a sweet, golden wine derived from fermenting freshly steamed glutinous rice. The most well-known Japanese rice wines are sake and mirin. Though most rice wines are low in alcohol, they are categorised alongside alcoholic beverages, hence unsuitable for Muslim consumption (non-Halal). Source link)Tomato ketchup and tomato sauce (or paste) are not interchangeable in Chinese cooking.

1. Blend the shrimp with a pinch of the salt, the egg white, and about half the cornstarch paste.
2. Skin the tomatoes and cut each one into small wedges. Cut the scallions into short sections, separating the white and green parts.
3. Heat the oil in a preheated wok or pan. Stir-fry the shrimp for about 1-1/2 minutes, remove with a strainer and drain.
4. Pour off the excess oil, leaving about 1 tablespoon in the wok or pan. Stir-fry the garlic, the tomatoes and white parts of the scallions for about 30 seconds, then add the remaining salt together with the tomato paste, sugar, soy sauce, rice wine and stock. Blend well and bring to the boil.
5. Add the shrimp with the green parts of the scallions. Blend well and thicken the sauce with the remaining cornstarch paste. Sprinkle the sesame oil and serve hot, garnished with cilantro leaves.

Original Recipe taken from Recipe Link