Gluten with shrimp paste
Pillowy fried gluten balls are hollowed and filled with plump shrimp paste, then simmered in a tangy tomato-soy sauce until glossy, so each springy ball bursts with briny-sweet shrimp and soaks up the bright, savory glaze.
Instructions
- 1
Stick your thumb into the oily gluten, poke a hole and turn it around, then squeeze the shrimp paste inside to fill it.
- 2
Mix two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, one tablespoon of oyster sauce, one tablespoon of ketchup, and half a bowl of water into a sauce.
- 3
After adding oil and stir-frying the tomatoes until they release juice, add a little salt and pour in the sauce that was just prepared.
- 4
The place where the shrimp paste opens swings downward into it.
- 5
Cover with the lid and cook on medium-low heat for 15 minutes.
- 6
Sprinkle chopped green onions before taking it off the stove.
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Ingredients
Seasonings
- fried glutento taste
- light soy sauce2 spoon
- dark soy sauce0.5 spoon
- Oyster sauce1 spoon
- Ketchup1 spoon
Main Ingredients
- Shrimp pasteto taste
- Tomatoto taste
- Clear water半碗
Auxiliary Ingredients
- Scallionto taste