Chinese Shrimp in Tomato Sauce

Chinese Shrimp in Tomato Sauce cooked in tomato sauce is a popular sweet and sour dish, especially beloved by children at home. This cuisine features a bright orange color, refreshing texture, and a sweet-sour flavor profile that helps refresh the palate and pairs well with drinks.

Shrimp is a delicious ingredient appreciated whether from rivers or oceans. It's favored by food enthusiasts and features in numerous recipes such as salt and pepper shrimp or boiled shrimp. Today, I want to share a recipe for Chinese Shrimp in Tomato Sauce.

1.Regarding Chinese Shrimp in Tomato Sauce:

This dish features a unique tomato sauce that serves as its soul, complemented by fresh jumbo shrimp, making it not only visually appealing but also nutritious. Each shrimp absorbs the essence of the tomato sauce, allowing you to experience the shrimp's firm texture along with the rich flavor of the sauce. This layered taste profile makes Chinese Shrimp in Tomato Sauce a delicacy on the dining table.

2.Selecting fresh jumbo shrimp:

Fresh jumbo shrimp should have a translucent, bright red or tan-yellow color. Their bodies should be intact without any damage or indentations, and their eyes should be bright and protruding. They should not have any off-putting odors or fishy smells. When making Chinese Shrimp in Tomato Sauce, it's recommended to choose fresh jumbo shrimp as they contribute to achieving a delicious flavor.

3.Processing jumbo shrimp:

Cleaning: Pour the jumbo shrimp into a bowl and stir continuously for about half a minute to remove most of the dirt and impurities from their bodies.

Trimming the whiskers and legs: Use scissors to cut off the shrimp whiskers and legs, as these parts can easily burn during cooking.

Removing the shrimp vein: Use a toothpick to pick out the vein at the third joint of the shrimp, or insert scissors from the tail at the belly of the shrimp, cut straight up to the head, then insert from the side to pick up the black intestine.

Handling shrimp heads: Use scissors to trim off the protruding part of the shrimp heads, then gently pull out the shrimp stomach.

Rinse again: After removing the shrimp vein, whiskers, and legs, rinse the jumbo shrimp thoroughly with clean water.

4.Seasoning for the sauce:

The seasonings used to prepare the sauce are mainly some common seasonings, such as: oyster sauce, soy sauce, dark soy sauce, ketchup, sugar, white pepper, salt, and the sauce can be adjusted according to personal taste. I mainly use 15g oyster sauce, 15g light soy sauce, 5g dark soy sauce, 30g tomato paste, 10g sugar, 5g white pepper, 5g salt and 100ml water.

These ingredients are generally available at Asian supermarkets.

5.Ways to enjoy Chinese Shrimp in Tomato Sauce:

The sauce from Chinese Shrimp in Tomato Sauce can be used to mix with rice or noodles, enhancing their flavor. Alternatively, they can be served as a main dish or side dish on the dining table, complementing other dishes.

Almost every kind of shrimp that we're familiar with is delicious. Today, let's make a Chinese Shrimp in Tomato Sauce dish that's perfect for summer. After frying, the jumbo shrimp are super crispy. Then, simmer them with the prepared sauce, which is appetizing and goes well with rice. Follow along with me to make it!