Xihongshi Jiang - Stir-Fried Shrimp in Tomato Sauce Recipe
This recipe from Deh-Ta Hsiung serves 4-6 as an appetizer or two for a main dish.
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Cooking tools:
- Wok
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Fine-mesh sieve
- Spatula
- Cutting board
- Chef's knife
- Peeler
- Stove
- Garlic press
- Slotted spoon
- Serving platter
- Plate
- Whisk
- Kitchen scale
Ingredients
- 10 ounces raw shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 egg white, lightly beaten
- 2 tablespoons cornstarch paste (mix equal parts cold water and cornstarch)
- 2 -3 firm tomatoes, skinned and cut in small wedges
- 1 garlic clove, minced
- 2 scallions, cut in short sections (separate white and green parts)
- peanut oil, for stir-frying
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1 tablespoon light soy sauce
- 2 teaspoons rice wine
- 1/2 cup chicken stock
- 1/2 teaspoon sesame oil
- fresh cilantro leaves (to garnish)
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