Deep-Fried Shrimp in a Ketchup Garlic Sauce

Deep-Fried Shrimp in a Ketchup Garlic Sauce

About This Recipe

Yield:4 to 6
Active time:20 minutes
Total time:20 minutes
Special equipment:wok
This recipe appears in: Seriously Asian: 'The Wei Chuan Cookbook' Was My 'Joy of Cooking'


  • 1 pound shrimp, shell-on
  • 1 tablespoon cornstarch, for coating the shrimp
  • Oil for deep-frying, about one quart
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped ginger
  • Several cloves chopped garlic
  • 1 tablespoon hot bean paste
  • 1 tablespoon rice wine
  • 1/2 cup ketchup
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • 1 cup water


  1. 1

    Coat the shrimp with cornstarch and set aside. Meanwhile, heat the oil in the wok.

  2. 2

    Deep fry the shrimp for two minutes or less, until the shells are golden brown

  3. 3

    Remove the shrimp from the wok and pour off all but a tablespoon of the oil. Stir-fry the garlic, green onion, and ginger for a minute, then add the rest of the ingredients to the wok. Let the sauce boil down until it's thick and syrupy, about five minutes.

  4. 4

    Reintroduce the shrimp to the wok and stir around to coat the shrimp in the sauce. Serve immediately.


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