Shrimp with Tomato Sauce and Corn

Step 1

Ingredient pretreatment:

Mix 150 grams of shrimp with 3 grams of salt and 6 grams of cornstarch and apply slurry evenly.

Dice 100 grams of cucumber after removing the core. Dice 50 grams of peeled water chestnuts.

Mince 10 grams of ginger. Cut tofu skin into squares of 10 centimeters long.

Step 2

Fry tofu skin:

Start a pan and pour oil. When the oil is heated to 70% heat, put a piece of tofu skin on a soup spoon and press it with a colander to shape it into a small bowl. Repeat the operation to finish frying all tofu skin.

Step 3

Stir-fry shrimp:

Pour 20 milliliters of oil into the pan. After the oil is hot, put the slurry-coated shrimp in and stir-fry until it changes color. Take it out and set aside.

Step 4

Stir-fry sauce:

Leave some oil at the bottom of the pan.

Put ginger minced and 20 grams of tomato sauce in and stir-fry evenly over low heat to bring out the fragrance.

Step 5

Add coarse grains:

Then pour 20 grams of corn kernels and 20 grams of green peas into the pan and continue to stir-fry to make the ingredients evenly heated.

Step 6

Mix vegetables:

Put in diced water chestnuts and cucumber and stir-fry quickly for a moment to retain the crispness of the ingredients.

Step 7

Finish the dish:

Pour the stir-fried shrimp back into the pan and stir evenly with other ingredients.

Pour in an appropriate amount of cornstarch water to thicken.

Finally, plate the stir-fried ingredients into the fried tofu skin.