Time
70 min
Serving
2 persons
Calories
0
The taste of this dish will become a real surprise for you. The major ingredient of it – shrimps – is masterfully combined with spicy and sweet flavor. Try cooking the appetizer the sooner-the better to enjoy this great dish!
Ingredients
- shrimp: 900 g (large, peeled and deveined)
- cornstarch: 8 Tbsp
- water: 3 Tbsp
- corn oil: 0.5 cup
- garlic: 4 clove (large)
- sugar: 3 Tbsp
- cayenne pepper: 1 tsp (more if you like hot dishes)
- salt: 1 tsp
- tomato sauce: 0.75 cup
- rice vinegar: 2 tsp (unseasoned)
- dry cooking Sherry: 2 tsp
- green onion: 1 cup (sliced)
Metric Conversion
Stages of cooking
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Start cooking the dish with peeling the garlic. Then chop it well and set aside for a while.
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Now, peel and chop the green onion. Set it aside as well. You will use it for garnish.
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Get all the remaining ingredients together. Put 6 tablespoons of corn starch in a bowl. Make a slurry out of 3 teaspoons of corn starch and 3 teaspoons of water. This will be used at the end to thicken the sauce. Then thaw, peel and devein your shrimps under running water, and set them on a paper towel. They should be moist.
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Boil the rice on medium fire for about 15 minutes.
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Heat corn oil in the pan on medium fire, coat your shrimp on both sides with corn starch and fry them on both sides. Keep in mind that they fry very fast! If you overcook the shrimps, they will become rubbery and untasty.
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Remove the shrimps from oil and drain on a fresh paper towel.
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Pour off the corn oil. Leave 2 tablespoons or so. Add the garlic, cayenne, sugar and salt. Stir it up.
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Fry everything up for a few minutes until the garlic becomes a bit amber.
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Now, add tomato sauce, vinegar and sherry. Stir it up once again.
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A few seconds later, add the corn starch slurry and stir to thicken.
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Add the shrimps and stir to coat one more time.
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Serve the dish warm and garnished with green onion. Enjoy!
