Shrimp in Tomato Sauce

(Chinese stir fry)

Yield: 4-6 servings

Basic Steps: Marinate → Mix → Stir Fry → Simmer

In a bowl, splash the shrimp with a little soy sauce, rice wine and a pinch of salt. Mix together and set aside.
Mix the stock or water, ketchup, sugar, soy sauce, wine or sherry, cornstarch and salt together in a bowl. Taste for a balance of sweet, sour and salty and adjust seasoning if needed. Set aside.
Heat oil over high flame in a wok or heavy-bottomed pot. Add scallions and stir fry for about 30 seconds. Add garlic and stir fry until garlic just starts to brown, another 30 seconds or so.
Stir in the tomatoes and turn the heat to low. Simmer for for 1-2 minutes, stirring occasionally. Add shrimp and simmer another 2-3 minutes till shrimp is cooked through.
Give the sauce a big swish to mix in cornstarch and pour it all at once into the simmering shrimp and tomatoes. Stir well and bring to a slow boil to thicken the sauce. Adjust seasoning and serve.

Any firm white fish may be substituted for the shrimp. Or try scallops.
To give the shrimp a nice coating that will soak up the sauce, toss it first with a mixture of 1 egg white, 1 tablespoon cornstarch, 1 tablespoon water and 1 teaspoon salt. Mix well and deep fry the shrimp till done. Just add the fried shrimp to the recipe after you have simmered the sauce to thicken it.
For a spicier dish, stir in some red pepper flakes or 1 or 2 teaspoons of hot bean paste.

While ketchup may seem a surprising ingredient in Chinese food, it is actually used and produces a very tasty sauce. Some purists scoff, however, and if you like you can substitute tomato sauce or tomato paste.