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Shrimps in Tomato Sauce
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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Put the shrimps in a shallow dish. Sprinkle over the salt, ginger and cornflour (cornstarch), rubbing them into the flesh with your fingers. Heat the oil in a large frying-pan. Add the shrimps and fry for 2 minutes, stirring constantly. Transfer the shrimps to a plate, cover and keep hot. Pour off the excess oil from the pan and return it to moderate heat. 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.
Combine the cornflour, stock wine or sherry and sugar. Pour the mixture into the frying-pan and cook, stirring constantly, until the sauce thicken and becomes translucent. Return the shrimps to the sauce and coat them thoroughly. Stir-fry for a further 11/2 minutes.
Transfer the mixture to a warmed serving dish and serve at once.
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