Ingredients:
0.5kg Shrimp, shelled
1 egg
seasoned flour
1 tbsp chili sauce
5 tbsp tomato sauce
2 tbsp sugar
salt & pepper to taste
0.5 tbsp cornstarch, solved with 2 tbsp water
Cooking oil (should be enough to cover the shrimp when frying)
Methods:
- Cut the shrimp lengthwise and remove the vein. Rinse well.
- Crack the egg into the shrimp. Mix until all shrimp are covered. Keep the remaining egg mixture for the sauce.
- Heat the wok. Coat each shrimp with seasoned flour, and deep-fry until the colour is golden brown. Remove the oil.
- Sauce: Reheat the wok and add 1 tbsp oil. Pour the remaining egg mixture & stir quickly. Add tomato sauce and chili sauce. Stir to mix, and add sugar, salt & pepper. Add the cornstarch mixture to thicken. Bring to boil.
- Put the fried shrimp into the sauce & stir-fry until thoroughly mixed. Serve.
* For the vegetable, rinse the vegetable. Heat 1 tbsp oil. Put in chopped garlic & stir. Add the vegetable, stir-fry until the colour change. Arrange the vegetable on a plate & put the shrimp onto the vegetable.
