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Hwang Chi Hsia Ren

ingredients

4 - 6 servings
1/2 kg (1 lb) Shelled shrimps
1 tsp Salt
1/4 tsp Ground ginger
1 1/2 tsp Cornflour (cornstarch)
75 ml (3 fl oz) 3/8 cup Vegetable oil

for the sauce

1 1/2 Tbs Butter
3 Medium tomatoes, blanched, peeled and quartered
2 1/2 Tbs Soy sauce
2 Tbs Tomato puree (paste)
2 tsp Cornflour (cornstarch)
75 ml (3 fl oz) 3/8 cup Chicken stock
2 Tbs Rice wine or dry sherry
1 tsp Sugar

method

1. Put the shrimps in a shallow dish. Sprinkle over the salt, ginger and cornflour (cornstarch), rubbing them into the flesh with your fingers.

2. Heat the oil in a large frying-pan. Add the shrimps and fry for 2 minutes, stirring constantly.

3. Transfer the shrimps to a plate, cover and keep hot. Pour off the excess oil from the pan and return it to moderate heat.

4. Add the butter. When it melts, add the tomatoes and stir-fry for 2 minutes. Add the soy sauce and tomato puree (paste) and stir-fry for a further 30 seconds.

5. Combine the cornflour (cornstarch), stock, wine or sherry and sugar. Pour the mixture into the frying-pan and cook, stirring constantly, until the sauce thickens and becomes translucent. Return the shrimps to the sauce and coat them thoroughly. Stir-fry for a further 1 1/2 minutes.

6. Transfer the mixture to a warmed serving dish and serve at once.

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