Prawns with Tomato Sauce

Name: Prawns with Tomato Sauce (Ch’ieh chih ming hsia)
Cuisine: Chinese
Ingredients: 2 tablespoons tian mian jiang (optional) paste; 2 tablespoons tian mian jiang (optional) paste; 10 tablespoons oil; 1 tablespoon wine; 1 tablespoon cold water; 2 teaspoons sugar; 1 tablespoon cornstarch (make paste); 1 tablespoon ginger chopped; 2 teaspoon salt; 1 tablespoon cornstarch (make paste); 1-½ cups soup stock (or water); 1-½ cups soup stock (or water); 4 tablespoons tomato catsup; 2 tablespoons green onion chopped; 12 fresh prawns (about 2 pounds)

Ch’ieh chih ming hsia

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

12 fresh prawns (about 2 pounds)
1-½ cups soup stock (or water)

Asia
Taiwan
Kiangsu
Dinner
Fish course
Pescatarian

Method

Cut each prawn down the back and remove black vein. Do not remove shells, clean.
Heat 6 tablespoons oil in frying pan, cook the prawns until red (fry each side one minute).
Sprinkle wine and add salt, sugar and soup stock, cook about 3 minutes. Remove all from frying pan.
In the same fry pan heat another 3 tablespoons oil to fry chopped gree