Chinese Velvet Shrimp with Garlic and Tomato Sauce

Ingredients

• 400 g Raw shrimp, peeled and deveined
• 0.5 cup Cornstarch (Or as much as needed to coat; more may be added if necessary to prevent sticking.)
• 3 Ginger (Sliced)
• 1 Scallion (Cut into pieces)
• 1 tbsp Chinese cooking wine
• 2 tbsp Cooking oil (For the sauce)
• 4 Garlic (Minced)
• 1 Jalapeño (Finely chopped)
• 150 g Cherry tomatoes (Halved)
• 1 tsp Sugar
• Salt (A pinch, to taste)
• 1 tbsp Oyster sauce
• 1 tbsp Light soy sauce

Steps

1. 1

   Make a lengthwise cut along the back of each shrimp, without cutting all the way through, to butterfly them.

2. 2

   Coat both sides of the shrimp with cornstarch. Gently flatten them with a rolling pin until thin and delicate; sprinkle with more cornstarch if needed to prevent sticking.

3. 3

   Bring a pot of water to a boil. Add the ginger, scallion, and Chinese cooking wine.

4. 4

   Add the shrimp in small batches and carefully separate them so they do not stick together.

5. 5

   Boil them over high heat for about 2 minutes, or until fully cooked. Drain well and set aside.

6. 6

   Heat the oil in a wok.

7. 7

   Add the chopped jalapeño and garlic. Stir-fry briefly, until fragrant.

8. 8

   Add the sugar, salt, oyster sauce, and soy sauce. Stir to combine.

9. 9

   Add the cherry tomatoes and immediately turn off the heat.

10. 10

    Pour the sauce over the shrimp and gently toss until coated. Serve and enjoy.

Notes

The amount of water for poaching is not specified. The source does not indicate a resting time or a specific water temperature beyond bringing it to a boil.

Nutrition per serving

• main course
• seafood
• Chinese-style
• gluten-free not guaranteed
• stir-fried
• boiled