6 prawns

Half head of garlic

Some shallots

Some ginger

Some tomato paste

Some wine

Some soy sauce

Some cornstarch

Some sunflower oil

Some salt

Prawns in Tomato Sauce Directions

Thaw the prawns. Cut onion, ginger and garlic into foam.

Separate the head from the body and slice the body from the legs to the back without cutting it off.

Add more sunflower oil to a wok, heat over high heat, and fry 3 prawn bodies in the oil, then the other 3.

Fry the shrimp bodies, don't pour out the oil, squeeze the juice from the head of each shrimp into the oil and heat over high heat.

Pour the shrimp heads into the pan and fry them.

Remove the shrimp heads and place them on the same plate as the shrimp bodies. Pour the tomato paste and water into the remaining stock and bring it to a boil over high heat, then pour it into a bowl.

Put a little oil in a wok and sauté the scallions, ginger and garlic. Pour in the prawns and stir-fry, pour in the soup, add cooking wine, soy sauce and salt, and boil over high heat.

Water will be good starch, pour into the boiled soup, stir fry thickening, juice on the plate.