Shrimp in aromatic sauce

mains seafruit

Serves: 4

Ingredients

  • 800 g un-peeled, raw, large shrimp

  • 2 cloves of garlic

  • 1 cm fresh ginger

  • 3 tbsp soy sauce

  • 1 tbsp sake

  • 2 tsp sugar

  • 1 tsp cornflour

  • 4 scallions

  • 4 tbsp vegetable oil

  • 2 tbsp ketjap

  • 50 ml fish stock

  • salt & pepper

Directions

  • Wash the shrimp, peel them, but leave the tails attached. Remove the dark artery, dab the shrimp dry and rub with salt. Leave for 10 minutes.

  • Finely chop the garlic and ginger. Mix ginger, soy sauce, sake, sugar and pepper. Mix the cornflour with some cold water. Chop the scallions.

  • Add oil to a wok. Add garlic and a little bit of salt. Add the shrimp and fry them until they are pink. Turn occasionally.

  • Add the ginger-soy sauce, ketjap and fish stock and leave to simmer for 3 minutes. Add the cornflour and bring to a boil. Allow to thicken slightly.

  • Garnish with scallion, and serve immideately.