I had a small amount of shrimp leftover in my freezer that needed to be used and so I put together this little Cantonese-style appetizer for a light snack. If you peruse the ingredient list below, it may strike you that Worcestershire Sauce and Ketchup are not particularly Chinese, but, in fact, they are both quite commonly used. Indeed, I would hazard to say that, these days, Worcestershire sauce is probably used more commonly in the far east than it is in the west. In any event, this little dish is dead easy to make and can be put together in very short order…
- 1/2lb Medium Shrimp (peeled and deveined);
- ½ tsp. Worcestershire Sauce;
- ½ tsp. Sesame Oil;
- 1 tsp. Cornstarch;
- 2 tbsp. Sugar;
- 3 tbsp. Vinegar;
- 1 tsp. Ketchup;
- ¼ tsp. Ginger Puree;
- 1 tbsp. Sesame Seeds.
First, stir the Worcestershire and sesame oil with the shrimp and then toss them with the cornstarch. Leave this to sit for about 15 minutes to marinate.
Heat a generous amount of oil in a suitable pan and quickly brown the shrimp on both sides until the cornstarch coating is just getting a little crispy and then remove them to a bowl. It is easiest if you use a large flat-bottomed pan for this.
Next, heat a tablespoon or so of the oil in a saute pan and add the sugar, vinegar, ketchup and ginger. Allow this to bubble and thicken.
Lastly, add the shrimp to the sauce and toss to glaze. Toss with the sesame seeds and serve while piping hot,