Ingredients: 500 grams of large shrimp,tomato sauce,，ginger,salt, sugar, starch,

Steps:

Use scissors to cut open the back of the shrimp and remove the sand line with water. Cut the ginger into threads.

Two teaspoons of tomato sauce, mix in salt and sugar (quantified according to personal taste) and starch.I used pure tomato sauce; you can use canned tomato sauce instead, which just needs to be diluted with water.

Then add an appropriate amount of cold water and stir well.It is not recommended to add too much water. You can always add more when it's in the pan if needed.Heat a wok with oil, then add ginger threads to stir-fry, followed by frying the shrimp until both sides turn red.Pour in the prepared tomato sauce and cook over medium heat for a while.As this was my first attempt, I cooked it longer, about 10 minutes.If you find there is not enough tomato sauce, you can add some water accordingly.

Here's an additional recipe:Oil-braised shrimp,personal preference leans towards the oil-braised shrimp method.

Steps for making oil-braised shrimp:

Ten large prawns.Seasoning: 25 grams of cooking wine,salt to taste,30 grams of sugar,5 grams of monosodium glutamate (MSG),peanuts,100 grams of peanut oil, 25 grams of sesame oil, 2 grams of star anise, 75 grams of scallion segments, 50 grams of ginger slices, and an appropriate amount of clear broth.Steps:1. Rinse the shrimp, remove the legs and the sand sac from the head section, then split the back to remove the sand line.2. Heat a wok with peanut oil until hot, add star anise, scallion segments, ginger slices for stir-frying, followed by frying the shrimp to release oil, pour in cooking wine, and add salt, sugar, clear broth. Cook over high heat until it boils, then lower the heat and simmer until cooked through.

Add MSG, drizzle with sesame oil before serving.

Clean the shrimp and remove the whiskers and legs.

Make a small cut at the head of the shrimp, remove the sandbag, then split the back to remove the sand vein.