Juicy Tomato and Shrimp Recipe

3.5 oz./100 g shrimp meat

1 potato, peeled, cut into small cubes, about 1/2 inch

6 little tomatoes, peeled, cut in half

2 tbsps.bean sprouts

1 tsp.minced garlic

5 tbsps.vegetable oil

A: 1/4 tsp.salt, or to taste

1 tsp.cornstarch

1 egg white

B: 1/4 tsp.salt, or to taste

3 tbsps.ketchup

1 tbsp.white sugar

1. Before cooking, marinate shrimp meat with seasoning A for about 20-30 minutes.

2. Put a large pot of water on to boil, blanch the potato cubes until soften, drain well and set aside.

3. Heat 5 tbsps.vegetable oil in a wok, when the oil is hot, stir-fry the shrimp meat over high heat until golden-brown (P2). Drain well and set aside for later use.

4. Pour off all but 2 tbsps.vegetable oil from the wok, saute the garlic 20 seconds until aromatic, then put the shrimp meat back into the wok, add the potato cubes, little tomatoes, bean sprouts and 1/2 cup water, keep cooking 1-2 minutes over medium heat (P3).

5. Stir into seasoning B, stirring, tossing gently once or twice, until well mixed, dish out and serve on a plate, for an added touch, try garnishing with a few sprigs of fresh coriander leaves before serving.