Butterfly Shrimps in Tomato Sauce
What You Will Need
Ingredients
- Shrimps 450g (Approx. 14 pcs)
- Pineapple 60g (Diced)
- Red Capsicum 30g (Diced)
- Green Capsicum 30g (Diced)
Seasoning
- Lee Kum Kee Rice Vinegar 20ml
- Lee Kum Kee Tomato Ketchup 50g
- Sugar 3 Tbsp.
- Salt ½ Tsp.
- Water 1 Tsp.
- Potato Starch Water 1 Tsp.
- Shrimps Seasoning
- Potato Starch 20g
- Shaoxing Wine ½ Tsp.
- Egg 1 pc (Beaten)
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.
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