Dried Braised Shrimp in Tomato Sauce

Overview

Vannamei prawns are relatively large and have thick meat, suitable for dry roasting. It is a Shanghai style method. It uses garlic chili sauce, which is not so salty and not spicy. If you like the Sichuan style, you can use Pixian bean paste.

Tags

• hot dishes
• home cooking
• chinese banquet
• coriander
• garlic
• garlic chili sauce
• glutinous rice wine
• penaeus vannamei
• sugar
• tomato sauce
• ginger
• green onions
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients;

   

2. 2 Wash the shrimps, cut off the tentacles, open the back and pick out the shrimp lines; mince the onion, ginger and garlic, and cut the green onions and leaves separately;

   

3. 3 Add a spoonful of glutinous rice wine to half a bowl of cold water, add a small spoonful of cornstarch to an appropriate amount of water to make water starch;

   

4. 4 Heat oil in a pan, drain the shrimps with kitchen paper, and fry until they turn red and turn over;

   

5. 5 Fry the other side until it turns red and serve;

   

6. 6 Set aside the fried shrimp;

   

7. 7 Change a pot, add an appropriate amount of oil and bring to a boil, add chopped green onion, white ginger and garlic and saute until fragrant;

   

8. 8 Add a spoonful of garlic chili sauce and stir-fry the red oil;

   

9. 9 Pour in water and glutinous rice wine and bring to a boil, then pour in the shrimp;

   

10. 10 Stir-fry for a while, add half a spoonful of salt and a spoonful of sugar and stir-fry evenly. Remove only the shrimps and leave the juice;

    

11. 11 Add a spoonful of tomato paste to the water starch and mix well;

    

12. 12 Pour into the pot to thicken the sauce, pour in sesame oil, place green onion leaves and chopped coriander on top of the shrimp, and pour the sauce over it.

    

13. 13 Set the plate and let’s eat!

    

14. 14 The bright red shrimp meat is sweet and sour, with rich flavors!