| This dish hails from Asian soil, its simple, easy to | | | | Heat cooking oil, make sure you do not have the heat |
| prepare, delicious and with very little cooking talent | | | | set too high, we do not want to burn the oil and give it |
| required! The ingredients are very easy to fine and | | | | a burnt taste, ginger slices for about 5 minutes. Do not |
| prepare. For beginners in cooking this dish is so simple | | | | overcook the ginger to avoid it being drained of all its |
| you can do it with your eyes closed. | | | | spicy juices. You can then add the tomato catsup and |
| Thing's you'll need: | | | | allow to cook for a while. |
| -1/4 cup cooking oil | | | | Step 2 |
| -2 tsps ginger sliced | | | | Measure in wine, sugar, hot chili sauce, and salt include |
| -3 tbsp tomato catsup | | | | this in the wok. Let it simmer for a few minutes, stir |
| -1 tbsp white wine | | | | with a wooden ladle to keep the ingredients from |
| -1/2-1 tsp sugar | | | | sticking to the wok. Put shrimps, toss this till its half |
| -1/4-1 tsp hot chili sauce | | | | done. |
| -1/4 tsp salt | | | | Step 3 |
| -1/2 k. medium sized shrimps, deveined | | | | Slowly pour in the shrimp juice, stir continuously while |
| -1/1 cup shrimps juice | | | | you are doing this to make sure the jiuce is distributed |
| * Here's how to get the shrimp juice, pound the heads | | | | evenly. Continue cooking until until shrimps are just |
| of the shrimps add about a tablespoon of water and | | | | done. |
| squeeze the juice out of the pounded heads. Put in | | | | Step 4 |
| cup and save it for the sauce. | | | | Garnish with wansuey. Serve hot. |
| Step 1 | | | | |