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Shrimps in sweet and sour tomato paste sauce

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#1 ·
A classic Chinese shrimp recipe. I added a quick shrimp fumet.

Raw shrimps. Some original recipes ask for unpeeled shrimps, but I like it this way. It's easier for the guests. Let the shrimps in a bowl with cold salted water for a while. Then behead, peel and devein. Keep the shells and heads apart for the fumet.

If the shrimps are frozen, sink them in salted warm water for a while, then peel them.

1. The fumet

Use the heads and shells of the shrimps to make a quick and concentrated fumet.

Water.

Broken shrimp heads and shells.

Slices of smashed ginger.

1 small hot pepper, optional.

Be careful with the salt.

Let it simmer, filter solids and reduce.

2. The sauce:

2 Tsp. of tomato paste.

1 Tsp. of Dou Pan Jian.

2 Tsp. of Chinese black vinegar (balsamic works also).

2 Tsp of black sugar.

2 Tsp. of sesame oil.

S&P (careful).

Mix well.

3. The shrimps and procedure

Chop green onions, garlic and ginger.

Quick wok sauté about 1 pound of shrimps with the green onions, the garlic and the ginger in peanut oil of the best quality. Mediocre peanut oil will ruin the dish. Deglaze with a touch of rice wine.

Now pour the sauce in the wok. Sauté for a minute.

Add the fumet until the sauce gets the desired texture. No starch is needed here.

 
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#3 ·
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