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Ingredients
- INGREDIENTS
- 1/4 cup ketchup
- 2 tbsp. Chinese rice wine (available at Indian Foods Company)
- 1 tbsp. soy sauce
- 1 tbsp. mirin (available at Indian Foods Company)
- 1 tbsp. sugar
- 2 tbsp. canola oil
- 1 tbsp. minced ginger
- 3 scallions, cut into 2″ pieces
- 1 lb. large head-on shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper, to taste
- Cooked white rice, to serve
Preparation
Step 1
Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce. This recipe first appeared in our April 2012 issue along with Andrea Sun's story
Stir-Fry
Whisk together ketchup, wine, soy sauce, mirin, sugar, and 1 tbsp. water in a bowl; set sauce aside. Heat oil in a 14″ flat-bottom wok or skillet over high heat. Add ginger and scallions; cook, stirring, until fragrant, about 1 minute. Add shrimp; cook, stirring, until beginning to turn pink, about 2 minutes. Add sauce; cook, stirring, until thick, about 1 minute. Remove from heat; season with salt and pepper. Serve with rice.
Homestyle Tomato Beef Stir-fry
(Sweet and Sour Chicken Stir-Fry)
Ketsup has been an ingredient used in many Chinese dishes, though not as a main ingredient. My 101 year old mother used a couple tbsp in her beef and tomato to balance the flavour. It is great in tomato shrimp as shown in Andrea and Etty's recipe. The only difference I'd make is to use shell-on shrimp. To use shelled and deveined would be American/Chinese corporate version;-)
My family balked at the ketchup, too, so I substituted a medium large tomato, which I poached, peeled, cored, and then finely chopped. Included all the liquid it expressed. Added a couple tsp of rice vinegar to provide the acid which would have been in the ketchup. Worked great; and it added a nice freshness to the flavor. Big hit with the clan.
Actually, ketchup is used in Chinese cooking, especially Hong Kong/Cantonese style. Other common western ingredients include Bird's Custard mix, Lea & Perrins Worcestershire sauce, and evaporated milk.