Xihongshi Jiang Stir Fried Shrimp In Tomato Sauce Recipes

XIHONGSHI JIANG - STIR-FRIED SHRIMP IN TOMATO SAUCE

Steps:

• 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.

CHINESE SHRIMP WITH TOMATO SAUCE

Steps:

• If necessary, cut each shrimp down the back and remove vein. Remove shells and clean.
• Heat 6 Tbsp of oil in a wok and cook the shrimp until bright pink.
• Add the sauce to the shrimp and stir fry about 3 minutes. Transfer the shrimp and sauce to a bowl and set aside.
• Heat another 3 Tbsp oil in the wok- stir fry onion and ginger about 2 minutes.
• Add ketchup and stir fry 1 minute.
• Add the shrimp and sauce mixture back to the wok with the onion and ginger. Cook another 1 minute.
• Add the cornstarch paste and stir fry until thickened.
• Remove from heat.
• Serve and enjoy!