Sauce Recipe

cooking time: 10 minutes

 

Ingredients

  • 2 small onions, finely chopped

  • 1 teaspoon tomato puree

  • 280 ml chicken stock

  • 1 tablespoon corn flour

  • 3 tablespoon cold water
     

Method

 

1. Fry the onions until golden in the fat left over from the shrimps.
2. Add tomato puree and chicken stock (bouillon made with boiling water and a chicken cube will do in an

    emergency).
3. Cook for two minutes, stirring constantly.
4. Mix corn flour with water, pour into the pan.
5. Blend in until the sauce thickens.

 

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