||Click here to print this recipe
[Prep: 10 minutes | Cook: 20 minutes| Serve: 4 | Calories: 300 per serving ]
.: 材料 Ingredients :.
1- Headless & Peeled shrimps, vein removed, cleaned, 400g
2- White pepper flake, 1/2 tsp
3- Salt, 1/2 tsp
4- Corn starch, 1 tsp
5- 2 Beef Tomato, diced
6- 1 Bell pepper (any color), core removed, diced
7- 1/2 onion, peeled, diced
8- Minced garlic, 1 tbsp
9- 1 shallot, peeled, sliced
10-10 Thai basil leaves, shredded, optional
.: 汁料 Sauce Mixture :.
1- Gochujan korean red chili paste, 1 tbsp
2- Sugar, 1/2 tbsp
3- Pasta sauce, 220ml
4- fish sauce 1 tsp
5- Hot water, 50 ml
.: 做法 Directions :.
Clean and dry the pan well. Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, shallot, and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the bell pepper and tomato with 1/3 tsp of sugar. Mix it well and stir-fry for 2 minutes.
Add in the sauce mixture and bring it to boil. Turn the heat to medium-low. Cover and simmer for 10 minutes. Add in the cooked shrimps and shredded basil leaves. Mix it well and dish it up. Serve it hot.
1- It is recommended to clean the shrimps with the corn starch.
2- Salt can improve the texture of the shrimps. Make sure you dry the shrimps well before marinade it with the salt to have better result.
3- Please season to taste after adding the pasta sauce as different brand will taste differently. It is not recommended to replace it with ketchup.
4- Add some cornstarch mixture if the sauce is not thickened after simmering. Or add more hot water if it is too dry.
Copyright © Tonykarenkitchen.com. All rights reserved.
Tony and Karen Kitchen Service Center
||My 2nd cook book is available now in Hong Kong. You can find it in the well known book stores in Hong Kong. The price is only 48$ HKD. The book contain both English and Chinese Instruction. It has a lot of secret recipes that I have never disclosed in the website. If you live outside of hong kong, you can buy my book in YesAsia For more detail, Please click here for detail.
Thank you so much for your support!