Ketchup Prawns Recipes

SZECHWAN SHRIMP

Szechwan Shrimp image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories World Cuisine Recipes Asian Chinese

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Steps:

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g

KETCHUP PRAWNS

Ketchup Prawns image

This is a traditional Chinese dish that I learnt from my mother. It's easy to toss together and very delicious.

Provided by philliptan

Categories Chinese

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon garlic, chopped
1 lb prawns or 1 lb shrimp (unshelled)
1/2 cup tomato ketchup
1/4 cup water
1 egg
1 tablespoon vegetable oil

Steps:

Fry garlic in oil until slightly browned.
Add prawns/shrimps (unshelled, but personal preference) and lightly sear until they start to redden.
Combine tomato ketchup and water, mix well and add to prawns, stirring constantly.
Once prawns/shrimps curl and is just about cooked, beat egg and add in.
Stir and serve when egg is cooked.

SWEET & SOUR PRAWNS

Sweet & sour prawns image

Transform prawns into a takeaway treat - sweet & sour prawns - in less time than it would take to have it delivered. Alternatively, try with chicken or pork, if you prefer

Provided by Barney Desmazery

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

300g raw king prawns
2 tbsp soy sauce
40g cornflour
sunflower oil, for deep-frying
handful of coriander leaves, roughly chopped
cooked rice, to serve
1 red onion, roughly chopped
2 red peppers, deseeded and roughly chopped
2 garlic cloves, finely grated
thumb-sized piece of ginger, finely grated
1 tbsp golden caster sugar
100ml malt vinegar
2 tbsp soy sauce
2 tbsp tomato ketchup

Steps:

Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.

Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3 milligram of sodium

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