Caramelized Shrimps Recipe

Caramelized Shrimps Recipe

500 g fresh large shrimps, shells kept on

1 teaspoon salt

Vegetable oil for deep-frying

4 cloves garlic, chopped

1 thumb-length ginger, chopped

4 stalks scallions, chopped

Sauce:

1 teaspoon cornflour

2 tablespoons light soy sauce

2 teaspoons sugar

1 tablespoon rice wine or dry sherry

1 tablespoon tomato ketchup

Method:

Wash shrimps well and trim whiskers and legs.  Pat dry with paper towels.  Put into a large bowl, sprinkle with salt and mix well.  Let stand for about 20 minutes.  Prepare the sauce in the meantime by mixing together cornflour, light soy sauce, sugar, sherry or wine and ketchup in a bowl.  Leave aside.  Half fill a wok with oil.  Heat until smoking hot.  The right temperature is important because you want to sear the shrimps.  Tip all the shrimps into the oil, moving them gently with long chopsticks for about 1 minutes.  Turn off the heat, remove shrimps immediately using a slotted spoon and drain on paper towels.  Empty all but 2 or 3 tablespoons of oil in the wok.  Reheat oil until smoking hot.  Sauté chopped garlic and ginger until fragrant, then return shrimps to the wok.  Pour sauce over, tossing shrimps until most of the sauce has been absorbed.  Add scallions and serve immediately.