Tomato prawns are one of those comforting Cantonese home dishes that feel both nostalgic and cheerful. Growing up, this dish often appeared on the dinner table when we wanted something quick, colourful, and guaranteed to please everyone—especially children.
The sweet-and-sour tomato sauce clings to each prawn, turning simple ingredients into a glossy, fragrant plate that pairs perfectly with a bowl of steamed rice. For me, tomato prawns isn’t just a recipe—it’s a reminder that good food doesn’t need to be complicated. Sometimes, it’s the familiar flavours that bring the most warmth to the kitchen.
Tomato Prawns
Ingredients
Make the tomato sauce
做法
-
Prepare the prawns
Remove whiskers and legs, devein the prawns, and lightly marinate with salt, white pepper, and a splash of Shaoxing wine (optional) for 10 minutes.
-
Pan-fry the prawns
Lightly coat the prawns with a thin layer of cornstarch. Heat oil in a pan over medium heat and pan-fry until both sides turn red and just cooked through. Remove and set aside.
-
Sauté aromatics
Leave a little oil in the pan. Add garlic and onion slices, sauté until fragrant.
-
Make the tomato sauce
Add ketchup, sugar, soy sauce, and water. Bring to a gentle boil and taste—adjust sweetness or acidity if needed.
-
Combine and coat
Return prawns to the pan, add diced tomatoes, and toss gently for about 1 minute until the sauce evenly coats the prawns.
-
Finish and serve
Let the sauce reduce slightly, then serve hot.
Cooking Tips 烹飪技巧
- 想蝦更香口，可先輕裹一層薄生粉再煎。
- 若用鮮番茄代替番茄醬，可加少許茄膏令色澤更紅潤。
- 加少許牛油落醬汁，味道更濃郁滑口。
