🟢材料：
虎蝦 6隻
薑、蒜頭、紅蔥頭、蔥、適量
🟢醬汁：
茄汁 3湯匙
糖 2湯匙
水 2湯匙
茄膏 1湯匙
喼汁 1湯匙
鹽 1/4茶匙
生抽 1/2茶匙
胡椒粉 少許
🟢做法：
1️⃣ 蝦去腸去腳，洗淨吸乾水切段，走油約20秒撈出備用。
2️⃣ 2湯匙水加入3湯匙茄汁、2湯匙糖、1湯匙茄膏、1湯匙喼汁、 1/4茶匙鹽、 1/2茶匙生抽、少許胡椒粉調成醬汁備用。
3️⃣ 放２湯匙炸過蝦的油，爆香薑、蒜頭、紅蔥頭，加入步驟2)醬汁，把走過油的蝦回鑊，蓋鍋蓋煮２分鐘，下蔥段，勾薄芡上碟。
🟢Ingredients:
Tiger prawns - 6 pieces
Ginger, garlic, shallots, spring onions - as needed
🟢Sauce:
Ketchup - 3 tablespoons
Sugar - 2 tablespoons
Water - 2 tablespoons
Tomato puree - 1 tablespoon
Worcestershire sauce - 1 tablespoon
Salt - 1/4 teaspoon
Light soy sauce - 1/2 teaspoon
White pepper powder- a pinch
🟢Cooking Directions:
1️⃣ Remove the intestines and legs from the prawns, wash and dry them, and cut them into sections. Deep-fry the prawns for about 20 seconds and set aside.
2️⃣ Mix 3 tablespoons of ketchup, 2 tablespoons of sugar, 1 tablespoon of tomato puree, 1 tablespoon of Worcestershire sauce, 1/4 teaspoon of salt, 1/2 teaspoon of soy sauce, and a little pepper with 2 tablespoons of water to make the sauce.
3️⃣ Heat 2 tablespoons of oil used to fry the prawns, sauté ginger, garlic, and shallots, then add the sauce from step 2) and return the prawns to the wok. Cover the wok and cook for 2 minutes. Add the spring onions and thicken the sauce with a small amount of cornstarch before serving.
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