Ketchup Shrimp

I always keep tiger shrimp in my freezer so that after a busy day at work I can cook up a nutritious dinner without a trip to the supermarket. This recipe is a good cure for jetlag, too – one I ‘invented’ after a long flight home. Ravenous and tired, I could find only ketchup and frozen shrimp. (To defrost, I run them under the cold tap then under warm water for a few minutes.) These are now known as my lazy yet tasty ketchup shrimp. The ketchup reduces to a sticky sweet coating on the shrimp: if you keep the shells on, they taste even better, but it’s up to you.

Preparation time: 10 minutes
Cooking time: 5 minutes


  • 1 tablespoon peanut oil
  • 8 raw tiger shrimp, heads off, deveined, shell and tails on
  • 8 tablespoons ketchup
  • 1 tablespoon light soy sauce
  • 1 spring onion, finely chopped


  1. Heat a wok over high heat and add the oil. Throw in the tiger shrimp and stir fry until they turn pink. Add the ketchup and stir well; the sauce will reduce quickly so stir in the light soy sauce. Add the spring onions and give one last stir.
  2. Eat them with your fingers or serve on a bed of Jasmine Rice.