Prawns/shrimps are one of my favorites! Back in my hometown, it’s quite expensive, so it was a delicacy back then for us. But in Singapore, it can be part of one’s everyday meal. It’s found in every wet market and super market. Recently I’ve been cooking Chinese quite a bit, in fact I posted the Chicken noodles recipe as well few weeks back. So the next one I wanted to try with shrimps.
I was quite satisfied after cooking this recipe…. the dish turned out to have a great color and can be cooked in minutes! I was so happy that the next day I tried another Chinese recipe ‘Chicken in black bean sauce’ (which I’ll post next)!
If you have guests coming home, I feel this is the perfect recipe (provided your guest(s) are not allergic to shrimps) as it just cannot go wrong and has a lovely color. Do try it and I’m sure your guests will love it! Let me know if you’ve added any special touch to the recipe, I would love to try them out too 🙂
Serves: 2 to 3
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Shrimps – 450 g, peeled and deveined
Cooking oil – 2 tablespoons
Garlic – 5 to 6 cloves, chopped
Green onion (Scallion) – 5 to 6 small, cut into 1 inch size
For the sauce:
Bottled chilli sauce – 2 tablespoons
Bottled tomato sauce – 1 to 2 tablespoons
Bottled lemon chilli sauce – 1 tablespoon
Sugar – 1/2 to 1 teaspoon
Sesame Oil – 1 tablespoon
Cornflour or Cornstarch – 1 to 1.5 tablespoons mixed with around 1/2 cup of water
Salt – to taste
Mix all the above to make the sauce mixture.
For the marinade:
Rice wine or Chinese cooking wine – 1.5 to 2 tablespoons
Sesame oil – 1 tablespoon
Minced ginger – 2 teaspoons
Sugar – 1 teaspoon
Step 1: Mix all the marinade ingredients together to make the marinade mixture. Mix with the shrimps and marinade mixture and keep aside for around 10-15 minutes.
Step 3: Heat oil in a wok or U shaped pan. Add garlic and the shrimps and fry for 1 to maximum 3 minutes until the shrimps develop a slight pinkish orange color.
Step 4: Add the sauce mixture and cook until you get the desired thickness. Add salt for taste (as required).
Step 5: Add the green onion. Stir (maximum for a minute) and transfer to a plate immediately. Serve hot with rice or noodles.
A few tips:
- If you don’t like it too spicy, use less amount of the chili sauce and more of the tomato sauce.
- Add some vinegar if you like, before transferring from the wok/pan to the serving dish, as per your taste.