Prawns in Tomato Sauce
A renowned Zhejiang dish: prawns are pan-fried until golden, braised in tomato sauce, then finished with a cornstarch-thickened sauce of shredded bamboo shoots and green peas.
Ingredients
Prawns (trim head whiskers and long legs, wash and drain)
250 g
Green peas (washed and set aside)
2 tbsp
Bamboo shoot strips (washed and set aside)
a pinch
Ginger (for sauteing aroma)
to taste
Scallion (for sauteing aroma)
to taste
Tomato ketchup (sweet tomato ketchup)
to taste
Cornstarch (wet cornstarch for thickening)
to taste
Salt
to taste
MSG
to taste
Cooking wine (to remove fishy smell and add aroma)
a pinch
Instructions
1
Prep
Trim the head whiskers and long legs off the large prawns, wash and drain. Wash the bamboo shoots and green peas and set aside.
2
Pan-fry the prawns
Heat the wok until hot, add oil, and saute the ginger and scallion until fragrant. Add the prawns and pan-fry both sides until golden and about 80% cooked. Add the cooking wine, salt, and a little water, cover, and simmer for 3 minutes. Stir in the tomato ketchup and cook until the sauce thickens, then transfer to a plate.
3
Pour the sauce
Heat another wok until hot, add oil, and stir-fry the bamboo shoot strips and green peas. Add salt and MSG. Thicken with wet cornstarch, wait until it bubbles, then pour alongside the prawns. Serve immediately.
