Good - This is definitely good eating
These remind us a little of embarrassing shrimp, a Chinese restaurant favorite. The tomato sauce from the ketchup gives the shrimp a sweet and sour flavor.
You probably know embarrassing shrimp as sizzing rice shrimp. They pour the sauce on the hot rice and sizzle the dish right at your table, and everybody turns and stares. Some friends of ours used to order this dish, but have the waiter sizzle it at someone else's table.
Ketchup Shrimp
Ketchup Shrimp
from The Thousand Recipe Chinese Cookbook
1 lb shrimp
1/2 tsp salt
1/4 tsp black pepper
1 tbsp sesame oil
6 or more scallion stalks
OR lots of chives OR sweet onion
1 garlic clove
2 slices fresh ginger root
2 tbsp ketchup
2 tbsp soy sauce
2 tbsp vinegar
2 tsp sugar
1 tbsp cornstarch
3 tbsp cold water
1/2 cup broccoli
1 cup cut up water chestnuts
1 cup sliced bamboo shoots
1/2 cup frozen petite pois
- clean the shrimp and toss with salt & pepper
- mix garlic, ginger, ketchup, soy sauce, vinegar, sugar and all the vegetables in a separate bowl
NOTE: you can defer the peas and just add them into the saute pan later if they are frozen
- mix corstarch and water
- heat oil in a pan; stir fry shrimp until pink (2 minutes or so)
- add the vegetable mix and cook until the vegetables are cooked enough (2-5 minutes)
- add the cornstarch to thicken