Jumbo Shrimp with Ketchup

Ingredients:
6 jumbo shrimp (+/- 150gr)
1 tbsp cornstarch
2 tbsp oil

Mixture A:
1 tsp cooking wine
1/8 tsp salt
1/2 egg (white only)

Mixture B:
150 cc powdered glutinous rice
6 tbsp water
1/2 tsp baking powder
oil for frying

Mixture C:
1.5 tbsp sugar
1 tbsp cooking wine
1 tbsp white vinegar
3 tbsp ketchup
3 tbsp water
1/2 tsp salt
1 tsp cornstarch


Methods:

1. Shell the shrimp and leave the tail intact. Wash the shrimp in a salt water solution and rinse thoroughly in clear water; drain.


2. Use a cleaver to cut the back if the shrimp in half lengthwise, but do not break apart. Remove the dark vein. With the tip of the cleaver, make a slit lengthwise in the center of each half of shrimp. Use the lower tip of the blade to prick each half of the shrimp several times s that it will not curl while frying.


3. Mix the shrimps with mixture A and add the cornstarch. Marinate for 20 minutes.


4. Mix mixture B to form a paste.


5. Place mixture C in a separate bowl.


6. Heat the wok, then add the oil for frying. Turn the heat to medium. Hold the shrimp by the tail and dip it into paste (mixture B), then put it into the wok. Repeat with the remaining shrimps.


7. Deep fry the shrimp for 5 minutes. Remove.


8. Reheat the oil and re-fry the shrimp for 20 seconds. (This will make the shrimp crispy outside and tender inside). Drain. Remove the oil.


9. Reheat the wok and add 2 tbsp oil. Add mixture C and bring to boil.


10. Add the fried shrimp; stir-fry until ingredients are completely mixed. Serve.