Fried shrimp in hot bean sauce

Ingredients for 2 servings:

• 10 shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 1 tbsp rice wine, dark, spicy-mild
• 1 pinch of salt
• ½ tsp white pepper, freshly ground
• 20 g onion(s), red, small
• 8 g garlic cloves
• 1 small spring onion(s), white part only
• 10 g fresh ginger
• 40 g tomato juice
• 20 g tomato ketchup
• 1 tbsp sauce (hot bean sauce)
• 1 tbsp light fish sauce (kecap ikan)
• 1 tsp, levelled sugar
• 4 tbsp fish stock
• 2 tsp lemon juice
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp sesame oil, dark, for frying
• 2 tbsp celery stalks, frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A spicy appetizer, served with white bread or shrimp crackers (Krupuk Udang) upon request. Recipe from Szechuan, China.

Thaw the prawns. Make a 5 mm deep cut along the back. Remove any gray intestines that are visible. Dry the prawns thoroughly on kitchen paper. Mix the marinade ingredients and rub the marinade into the prawns. For the sauce, wash or peel the first four ingredients and cut into small pieces. Mix the remaining liquid ingredients in a small bowl until smooth. Heat the sesame oil in a pan. Sauté the solid sauce ingredients in the sesame oil until lightly browned. Deglaze with the liquid part of the sauce and bring to a boil briefly. Season to taste with salt and pepper. Allow the sauce to cool to 90°C, add the prawns, and fry on both sides over low heat until pink. Arrange the prawns and sauce on preheated serving plates, sprinkle with celery stalks, and enjoy as an appetizer.