Braised prawns in tomato sauce, made like this

I believe everyone is familiar with braised prawns in oil. This dish is very simple to prepare, but the taste is very delicious, fragrant and crispy, with the freshness of shrimps. When paired with tomato sauce, it has a unique flavor. Let's learn how to make this delicious tomato sauce braised prawns in oil.

The Shandong cuisine braised prawns use large prawns from the Bohai Bay before the Qingming Festival, and are braised using the unique Shandong cuisine method. This is a famous dish with a long history. The four flavors of fresh, fragrant, sweet and salty complement each other, leaving an endless aftertaste. A popular dish in recent years, "braised prawns in oil", is a dish originated from Qianjiang, Hubei Province. It is made with freshwater crayfish (commonly known as crayfish), which is different from the braised prawns in Shandong cuisine.

Here is how to make braised prawns in tomato sauce:

Ingredients: 500 grams of prawns, tomato sauce, ginger, salt, sugar, starch.

practice:

1. Use scissors to cut open the back of the shrimp and wash off the mud line with clean water. Cut the ginger into shreds.

2. Add two teaspoons of tomato sauce, salt, sugar (quantity according to personal taste) and starch. I used pure tomato paste, I think you can use ready-made tomato paste instead, you just need to add water.

3. Then add appropriate amount of cold water and stir evenly. It is recommended not to add too much water. If you feel it is not enough after putting it into the pot, you can add more.

4. Put oil in the pan, heat it up, add shredded ginger, then add prawns and stir-fry until both sides turn red, pour in the prepared tomato juice and simmer on medium heat. Since it was my first time making it, I cooked it a little longer, about 10 minutes.

Tips:

(If you add less water, there will be no juice)

It is recommended to lick the shell first, then eat the meat, and finally soak the rice in the soup.