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Butterfly Shrimps in Tomato Sauce

Butterfly Shrimps in Tomato Sauce

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    15mins

Chinese Food Seafood Dinner Lunch Less Than 60 mins

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
  • Lee Kum Kee Shaoxing Huadiao Wine ½ Tsp.
  • Egg 1 pc (Beaten)

Made with
Lee Kum Kee products

01-Mock up-TC-

Basic Cooking Sauce, Dressing / Sauce for Cold Dish, Vinegar

Rice Vinegar

How to make it

  1. Peel and devein shrimps, keep their tails only.

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

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

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

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

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