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  • Butterfly Shrimps in Tomato Sauce

Butterfly Shrimps in Tomato Sauce

  • Difficulty
  • Serves
  • Preparation

    20mins

  • Cooking

    15mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Peel and devein shrimps, keep their tails only.

Mix Shaoxing wine and egg with shrimps, coat the shrimps with potato starch.

Heat the oil in medium heat,deep fry the red and green capsicum and set aside. Then deep fry the shrimps until done.

Bring all the seasoning (exceptpotato starch water) to boil, then add in the potato starch water.

Add in all the ingredients to stir-fry and mix well.