Fried Shrimp with Tangerine Hawthorn Sauce陳皮山楂大蝦
Fresh Shrimp (medium size) 600 g
Tangerine Peel 1 pc
Dried Hawthorn 6 pcs
Shallot 2 pcs
Ginger 2 slices
Corn starch / Flour 2 tsps
Salt 1 tsp
Tomato Ketchup 2 tbsps
Balsamic Vinegar 1 tsp
Sugar 1 tbsp
Spring onion some
Soak tangerine peel and hawthorn in water until soften. Slice cut, simmer with tomato ketchup, balsamic vinegar, sugar and 100ml water under low heat.
Devein shrimps, absorb excess moisture. Sprinkle with corn starch / flour.
Heat wok with 3 tbsps oil, fry ginger and shallot for half minute. Add shrimps and salt fry to 80% ready. Add sauce, spring onion and mingle for half minute, remove and serve.