- 4 tablespoons oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, crushed
- 2 pounds fresh shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 cup ketchup
- 1 teaspoon soy sauce
- 500 grams cooked rice (approx. 2 cups)
- 4 4 scallions, chopped (for garnish)
Required Kitchen Tools
When cooking Mandarin Shrimp, having the right tools makes a world of difference. Here’s what I use:
- Large Skillet or Wok: Essential for cooking the shrimp evenly and letting the sauce thicken beautifully.
- Mixing Bowl: To combine cornstarch with water and other sauce ingredients.
- Spatula or Wooden Spoon: Perfect for stirring and coating the shrimp in sauce.
- Knife and Cutting Board: For prepping garlic, ginger, and scallions.
- Serving Spoon: To plate the shrimp over rice without losing any of that delicious sauce.
