Tuesday, May 25, 2010
Shrimp with Tomato Sauce
Now, I continue the tradition and it is a dish that I serve at our Chinese New Year table.
2 lbs Shrimps - best is raw. If using cooked, add at last minute just
to heat through in the sauce
¼ cup Tomato Ketchup
1-inch piece of fresh Ginger, peeled
3 cloves Garlic
1 TBSP Light Soy Sauce (or just salt)
1 tsp White Pepper (optional)
2 spring onion, sliced
1/8 cup Coriander, chopped
1. Cook the shrimp until turned pink, add garlic and ginger*. Cook until you can smell the fragrance of the garlic
2. Add light soy sauce and ketchup (and pepper if using), cook until well incorporated and you smell the fragrance (about 1 minute)
3. Add coriander and green onions, stir a couple of times, and immediately take off the heat.
*To get a really good flavour from the garlic and ginger, blend them together in a blender, food processor, or Magic Bullet with about 2TBSP of regular cooking oil until you have a paste.
NB This is good to use in a very hot wok so that the shrimps will cook very fast. As soon as they turn a little pink, is when you start adding things. This will cook very fast.
You can de-vein the shrimp, but best if you leave the shell and heads on, gives more flavour, and if you like to suck the head, this will give nice flavour for it.