🟢食材：
海蝦 400 克
茄膏 1 湯匙
喼汁 1 湯匙
薑、蒜、紅蔥頭 適量
🟢茄汁混合調料：
茄汁 3 湯匙，加入水 2 湯匙、2 湯匙糖、1/4 茶匙鹽拌勻
🟢步驟：
1️⃣ 蝦在背部開一刀，去腸洗淨吸乾水，灑上少許麵粉，大火煎至轉色反轉，煎至兩面轉色盛出。
2️⃣ 爆香薑、蒜、紅蔥頭蓉，加入1湯匙茄膏炒香。
3️⃣ 加入茄汁混合調料、1湯匙喼汁，把蝦回鍋，蓋鍋蓋炆1分鐘，勾薄芡上碟。
🟢Ingredients:
Shrimp - 400g
Tomato Puree - 1 tablespoon
Worcestershire Sauce - 1 tablespoon
Ginger - as needed
Garlic - as needed
Shallots - as needed
🟢Ketchup Mixture:
Ketchup - 3 tablespoons, diluted with 2 tablespoons of water
Sugar - 2 tablespoons
Salt - 1/4 teaspoon
🟢Cooking Directions:
1️⃣ Make a slit on the back of each shrimp, remove the vein, and rinse with water. Pat dry and sprinkle with a little flour. Pan-fry over high heat until both sides turn golden brown. Set aside.
2️⃣ Stir-fry ginger, garlic, and shallots until fragrant. Add 1 tablespoon of tomato puree and stir-fry until aromatic.
3️⃣ Add the Ketchup Mixture mix and 1 tablespoon of Worcestershire sauce. Return the shrimp to the wok, cover and simmer for 1 minute. Thicken the sauce with a little cornstarch slurry and serve.
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