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Not sure how many of you love shrimps but I am certainly a devotee of shrimps. I was raised in a family where my mom used to prepare at least a dish of seafood for the dinner daily and shrimp was always my favorite. I love the ways my mom cooked it especially with ketchup.

In Malaysia, the word prawn is more general than shrimp because Malaysia is one of the Commonwealth nations follows the British usage. Shrimp is a kind of shellfish and thus it comes with high calcium, iodine and protein, as well as lofty cholesterol. So I try not taking it too much to prevent myself from high cholesterol.

I customized my mom’s ketchup shrimp recipe by adding a little spiciness into it. Basically this recipe replies on the ketchup for the base. I just spruced it up with egg, carrot bites and ginger slices. Well, it is not just about ketchup and shrimp but it is a finger-licking dish.

Ingredients:
1 lb shrimps (deveined but keep the shell.)
4-5 garlic cloves (finely chopped)
1/4 red onion (finely chopped)
1/3 carrot (finely chopped)
cilantro leaves for garnish (minced)
1/2 cup Ketchup
1 tbsp Sriracha sauce
1 tbsp oyster sauce
1 tsp sugar
1 egg
1/2 cup water

Preparation:

1. Heat up the pan with 2 tbsp oil, sauté the garlic, red onion and carrot until fragrant.
2. Add in shrimps and stir-fry until 3/4 cooked. Immediately pour in the ketchup, Sriracha sauce, oyster sauce, sugar and water. Stir well.
3. Thicken the sauce by adding the egg and stir well.
4. Dish up and sprinkle the minced cilantro leaves on it.

Serves hot.