Prep 20 mins
Cook 10 mins
This recipe from Deh-Ta Hsiung serves 4-6 as an appetizer or two for a main dish.
- 10 ounces raw shrimp, peeled and deveined
- 1 teaspoon salt
- 1⁄2 egg white, lightly beaten
- 2 tablespoons cornstarch paste (mix equal parts cold water and cornstarch)
- 2 -3 firm tomatoes, skinned and cut in small wedges
- 1 garlic clove, minced
- 2 scallions, cut in short sections (separate white and green parts)
- peanut oil, for stir-frying
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1 tablespoon light soy sauce
- 2 teaspoons rice wine
- 1⁄2 cup chicken stock
- 1⁄2 teaspoon sesame oil
- fresh cilantro leaves (to garnish)
- Blend the shrimp with a pinch of the salt, the egg white, and about half the cornstarch paste.
- Heat some peanut oil in a preheated wok or pan. Stir-fry the shrimp for about 1-1/2 minutes, remove with a strainer and drain.
- 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.
- 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.
Gosh, this is a pretty dish! The red of the tomatoes and tomato paste intensify the red of the shrimp, and the green onion contrasts. It tastes very good, too. I expected the egg white mixed with the cornstarch/water paste to form a thicker coating on the shrimp, but it is hardly noticeable in the finished dish, adding more texture than heaviness. I did slice the green onion rather thin, diagonally, because I don't like large pieces of uncooked onion. I think I might even mince it next time. Thank you for sharing this delicious recipe with us.