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Ketchup Shrimp

October 4, 2016 10 Comments

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Skinny and full of flavor Chinese ketchup shrimp—a sister dish to Shanghai style oil fried shrimp.

In order to distinguish with sweet and sour tastes created by vinegar and sugar, any dish using ketchup is called as 茄汁. For example this ketchup shrimp is called 茄汁虾. It is a super easy dish with just basic Chinese home cooking ingredients. But it has a well-balanced flavor with the help of the three solids stones of Chinese cuisine: ginger, garlic and scallion.

I know that some of you may feel it is quite ode as I did not remove the shells and heads. Chinese dishes never bothered by shells and bones. We get two main reasons to keep the shells. Firstly, it enhances the flavor, which can be proven by Chinese shrimp oil (oil fried with shrimp shells). Secondly, it works as a protector to prevent the meat from overcooking.

To enjoy the shrimp, firstly you can taste the shell. Suck the sauce on the shell carefully and then remove the shell, take the meat out, roll it in the sauce in the serving pan and enjoy. It is not fancy!! I know, I know. But great tastes sometimes need prices just like another popular Chinese ingredient–chicken feet.

Chinese stir-fried shrimp with ketchup

How to devein shrimp with shells and heads

Firstly use a kitchen shear to trim off the legs and the sharp part at the top of the head.

Chinese stir-fried shrimp with ketchup
Use a toothpick to pick the devein part out. Then remove the dark part in the heads too. You can watch the video for the process.

Chinese stir-fried shrimp with ketchup

Chinese stir-fried shrimp with ketchup


To make this Chinese ketchup shrimp stir-fry, you will need

400g shrimp (around 25g middle size shrimp)
1 cup oil, for frying
2 scallions, white part and green part separated
1 tablespoon ShaoHsing wine
1 tablespoon light soy sauce
1 and 1/2 tablespoon ketchup
1/2 cup warm chicken broth or warm water
1 teaspoon sugar
salt to taste

Use a toothpick to pick the devein part out. Then remove the dark part in the heads too. Wash carefully and then drain completely. Use kitchen paper if necessary.

Chinese stir-fried shrimp with ketchup

Heat oil in a deep pan until really hot; add shrimp in to fry 15 seconds. They should turn red quickly. Transfer shrimp out and pour off extra oil.

Chinese stir-fried shrimp with ketchup

Leave in 1 tablespoon of oil, fry garlic, ginger and scallion over slow fire until aroma. Add ketchup and broth. Mix well.Return shrimp, add sugar, light soy sauce and ShaoHsing wine.

Chinese stir-fried shrimp with ketchup

Continue cook for 2-3 minutes until the sauce is well thickened (with large bubbles) and stick to the shrimp like the picture below. Add salt to taste and scallion sections.

Chinese stir-fried shrimp with ketchup

Chinese stir-fried shrimp with ketchup

Print
Ketchup Shrimp
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Chinese
Keyword: Ketchup, shrimp
Servings: 2
Calories: 387 kcal
Author: Elaine
Ingredients
  • 400 g shrimp , around 25g middle size shrimp
  • 1 cup oil , for frying
  • 2 scallions , white part and green part separated
  • 1 tbsp. ShaoHsing wine
  • 1 tbsp. light soy sauce
  • 1.5 tbsp. ketchup
  • 1/2 cup warm chicken broth or warm water
  • 1 tsp. sugar
  • salt to taste
  • 1 thumb ginger , sliced
  • 2 cloves garlic , peel and sliced
Instructions
  1. Use a toothpick to pick the devein part out. Then remove the dark part in the heads too. Wash carefully and then drain completely. Use kitchen paper if necessary.
  2. Heat oil in a deep pan until really hot; add shrimp in to fry 15 seconds. They should turn red quickly. Transfer shrimp out and pour off extra oil.
  3. Leave in 1 tablespoon of oil, fry garlic, ginger and scallion over slow fire until aroma. Add ketchup and broth. Mix well.
  4. Return shrimp, add sugar,light soy sauce and ShaoHsing wine. Continue cook for 2-3 minutes until the sauce is well thickened and stick to the shrimp. Add salt to taste and scallion sections.

Recipe Video

Nutrition Facts
Ketchup Shrimp
Amount Per Serving
Calories 387 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Cholesterol 525mg175%
Sodium 2087mg91%
Potassium 248mg7%
Carbohydrates 6g2%
Sugar 5g6%
Protein 47g94%
Vitamin A 145IU3%
Vitamin C 10.1mg12%
Calcium 290mg29%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Chinese stir-fried shrimp with ketchup

Chinese stir-fried shrimp with ketchup

Filed Under: fish and seafood, Recipes, video

« Lu Rou Fan-Braised Pork Rice
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  1. kelly hu says

    October 9, 2016 at 10:40 am

    hi~Elaine very nice blog!
    i fell so prond of you~
    and i’m kellyhu
    can i get a online interview for you?

    Reply
    • Elaine says

      October 9, 2016 at 11:45 am

      Hi Kelly,
      Sorry for the late reply. I am just back from the National Holiday. I will contact you soon via webchat.

      Reply
  2. Andreas says

    October 15, 2016 at 6:17 pm

    Hi Elaine,

    maybe this is a silly question, but here it goes. I assume that you can get ketchup from one of the global brands like Kraft, Knorr and Heinz in China, too. Is this what you are using or is there some special Chinese brand Ketchup that tastes differently? I’m asking because in my supermarket there is a variety of ketchup brands about half of them from local suppliers which often differ considerably in sweetness, sourness and well.. “tomatoness”.

    Andreas

    Reply
    • Elaine says

      October 15, 2016 at 8:39 pm

      That’s good question, Andreas. There are several ketchup brands in China too, either local or international. I am using Heinz recently and that’s the one I used in this recipe.

      Reply
  3. susana chu says

    March 16, 2017 at 8:01 am

    Dear e:-) Elaine
    You are so wonderful. Today I will cook the catch up shrimp. Thank you so very much
    I have been fallowing you for the longest time, and everything comes out perfect
    Thanks again

    Reply
    • Elaine says

      March 16, 2017 at 3:42 pm

      Nice to hear that Susana.Happy cooking!

      Reply
  4. Mimi says

    April 9, 2020 at 12:55 am

    I love this dish. And I like it extra saucy so I will add a lot more ketchup. And my favorite flavor ketchup is Heinz jalapeño ketchup. Yum,,

    Reply
    • Elaine says

      April 10, 2020 at 9:04 am

      Enjoy!

      Reply
  5. Ben Lok says

    October 29, 2020 at 11:46 pm

    Hi Elaine thank you for posting this!

    Btw, I see you require ginger and garlic for the recipe, what quantity is required and how to prepare? Thanks!

    Reply
    • Elaine says

      November 24, 2020 at 8:54 am

      I already updated the recipe with the amount of garlic and ginger. Thanks very much for the correctness.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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