How to Make Perfect Shrimp Sauce

How to Make Perfect Shrimp Sauce Delicious, fresh and tasty.

Shrimp Sauce. Tangy, delicious and PERFECT on EVERYTHING Shrimp Sauce Yum Yum Sauce is the quintessential sauce for every hibachi fried rice recipe, stir fry, veggie or literally ANY food you can. This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color.

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines.

It is primarily made from finely crushed shrimp or krill mixed with salt. "Shrimp Sauce is a lifestyle clothing label located in the swamp of Savannah, Georgia.

We create high quality patch products with a little hint of Southern Gothic".

You can have Shrimp Sauce using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Shrimp Sauce

1. It’s 2 cups of shrimp clean.

2. Prepare 3 of fresh tomatoes diced.

3. You need 3 of fresh habanero pepper diced.

4. You need 1 of bulb onions diced.

5. Prepare 1 of green bell pepper diced.

6. Prepare 1 of red bell pepper diced.

7. Prepare 2 tbsp of veg oil.

8. It’s to taste of salt.

9. It’s 1 tsp of dark soy sauce.

10. Prepare 1 tsp of sesame oil.

11. You need 1 tsp of oyster sauce.

12. It’s 1 of knorr cube.

13. Prepare to taste of salt.

14. Prepare pinch of oregano.

15. Prepare 1 tsp of crushed garlic and ginger.

Classic Shrimp Cocktail Sauce. by Emma Christensen.

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One last note: Poaching the shrimp is traditional, certainly, but not by any means obligatory.

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Shrimp Sauce instructions

1. Heat up frying pan, once the pan is hot add vegetable oil and then add the shrimp stir fry for about 4mins then add onions, ginger and garlic.

2. Stir for about a minute then add tomatoes and pepper, allow to simmer for 5 minutes then add soy sauce, sesame oil, oyster, salt and knorr cube and stir and leave for another 2mins.

3. Add Red and green bell pepper; toss in the oregano stir and leave to simmer for 2mins and turn off heat..

4. Serve with white rice..

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