Stir Fry Shrimps In Sweet And Sour Sauce

Putonghua : tian suan xia qiu

Ingredients
Shell Removed Medium Shrimps  300 g           Canned Bamboo Shoot  100 g           Cornflour  5 tbsp
Green Pepper  1/2 pc              Red Pepper  1/2 pc            Onion  1/2 pc            Egg White 2 pcs

Seasoning
Salt  1/2 tbsp                  Sugar  1 tbsp               Light Soy Sauce  2 tbsp

Sauce
Light Soy Sauce  2 tbsp                      Sugar  3 tbsp                  Red Vinegar  3 tbsp
Tomato Ketchup  2 tbsp               Conflour  2 tbsp              Water  6 tbsp

Steps
1) Wash to clean shrimps, marinate with seasoning
2) Chop bamboo shoot, onion, green and red pepper into small dices
3) Add egg white into marinated shrimps and mix well
4) Coated 5 tbsp of cornflour on shrimps, mix well
5) Heat wok with plenty of oil, put shrimps into hot oil in high heat
6) Deep fry shrimps until turn in golden colour, dish up
7) Heat same wok which some oil is left on, pour in green and red pepper, onion
8) Stir fry in high heat for 1 minute, add in bamboo shoot and sauce
9) Stir fry until sauce is boiled, , mix well, dish up and serve

Remark
tbsp – table spoon