Stir-Fry Ketchup Shrimp

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This dish was also included in the menu which I served to my Japanese guest a couple months ago and I was glad that she enjoyed it and even brought the leftover home after we finished our dinner. I was very glad that the dish was a great success and I intended to cook again for our Reunion Dinner to usher the Lunar New Year. So for those who are celebrating Chinese New Year, you should give this a try.




1 package 25-30 counts frozen shrimps, thawed, shelled with tail-on

1 egg, lightly beaten (for thickening)

5 cloves garlic, peeled and coarsely chopped

2 slices fresh ginger

1 medium tomatoes, quartered and halved

1 red finger chili and julienned

1/3 cup ketchup and mix with 38ml water

1 tablespoon cooking white wine

¼ teaspoon ground white pepper

1 tablespoon canola/vegetable/corn oil



Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat. Add the chopped garlic and julienned finger chili and sauté until fragrant. Add the shrimps and stir-fry until pinkish and tender. Do not overcook. Stir in the ketchup mixture, beaten egg and cook until egg set and sauce bubbles and thicken. Heat off and transfer to a serving dish. Serve it with steamed white/brown rice.


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