- shrimp - 2 Kilogram
- water - 3 teaspoons
- garlic - 4 pieces
- salt - 1 teaspoon
- vinegar - 2 teaspoons
- green onions - 1 glass
- cornstarch - 7 Art. spoons
- corn oil - 1 glass
- sugar - 3 items. spoons
- cayenne pepper - 1 teaspoon
- tomato sauce - 3 cups
- dry sherry - 2 teaspoons
Finely chop the garlic and wipe it with the flat side of the knife. We put it aside. Shink onions and put aside. We use it for garnish. Try to keep all the ingredients at your fingertips. Because they need to be added in a short period of time. Make a mixture of 3 teaspoons of starch and 3 parts of spoonful of water. It will be needed later in order to thicken the sauce. Rinse and peel the shrimp under running water, then put them on a paper towel. Cook the rice. Put a large frying pan on the stove and melt the corn oil in it. Take the shrimps with forceps and roll each in the starch. Put the shrimp on a hot frying pan in preheated oil. You only have 2 minutes to grill the shrimp. Shrimps will be ready when folded and become opaque. Try not to overcook the shrimps so that they do not become rubber. Transfer the shrimp to a fresh paper towel. Drain excess corn oil from the frying pan. Leave 2 tbsp. spoons. We throw garlic, pepper, sugar and salt on the frying pan. Fry until the garlic is slightly amber. Add the tomato sauce, vinegar and sherry. Add (for these steps you have 2 minutes) cornstarch. Stir until thickened. Stir, we try. Put the shrimp in the sauce and mix. After a couple of minutes, remove the frying pan from the stove. We serve to a table with rice and seasoning from green onions. Bon Appetit!
Servings: 2