Ingredients
Shrimp
1 cup of tomato puree
1 tablespoon of minced garlic
1/2 teaspoon of salt
1 tablespoon of black pepper
4 tablespoons of soy sauce (shoyu)
1/2 cup of safflower oil
1 small pimento, seeded
1 tablespoon of sesame oil
1/2 teaspoon of cornstarch
200g of medium-sized shrimp, cleaned
Rice Pilaf
200g of rice pilaf (bifun)
3 tablespoons of oil
Salt to taste
Ingredients
Shrimp
1 cup of tomato puree
1 tablespoon of minced garlic
1/2 teaspoon of salt
1 tablespoon of black pepper
4 tablespoons of soy sauce (shoyu)
1/2 cup of safflower oil
1 small pimento, seeded
1 tablespoon of sesame oil
1/2 teaspoon of cornstarch
200g of medium-sized shrimp, cleaned
Rice Pilaf
200g of rice pilaf (bifun)
3 tablespoons of oil
Salt to taste
Preparation
Shrimp
1
In a bowl, mix all the ingredients except the cornstarch and shrimp
Put the shrimp in the refrigerator and marinate with the seasoning
Cover with plastic wrap and refrigerate for at least six hours or overnight
2
Transfer the marinated shrimp to a pan
Add the cornstarch and mix
Bring to medium heat, stirring occasionally, for four minutes or until the shrimp is tender
Remove from heat and reserve
Rice Pilaf
1
Break the rice pilaf in half
Heat the oil in a pan
When hot, fry the rice pilaf gradually, increasing volume
Remove quickly with a slotted spoon and let it drain on paper towels
2
Repeat the operation with the remaining rice pilaf and season with salt
Distribute the fried rice pilaf in individual serving dishes
Top with the shrimp
Marinate with a little sauce and serve immediately.
