These Prawns in Tomato Sauce have to be one of my favorite childhood dishes. In fact, the whole family loves this dish and it will be on our table frequently whenever we can get fresh shrimp. It's so easy and quick to cook but the flavor is incredible and addictive and had us all fighting for the last piece. I think you’ll love this Cantonese Shrimp in Tomato Sauce recipe as much as I do!
Why You’ll Love This Cantonese Shrimp in Tomato Sauce Recipe
It's rich and delicious with an addictive sweetness – what's not to love? ! This dish will stain your hands and have you happily licking every drop of sauce off your fingers. This recipe takes about 15 minutes to make and is perfect for a quick lunch or an easy weeknight dinner. Just serve it with some jasmine rice and stir-fried veggies for a healthy meal.
Looking for more Halal Chinese recipes? Check these out too:
How to make prawns in tomato sauce at home
Ingredients for Cantonese tomato sauce shrimp
- tiger prawn – I used frozen tiger prawns. Case recommended*
- ketchup
- garlic
- onion – Separate white and green parts
- Worcestershire Sauce – The secret ingredient of umami flavor
- light soy sauce
- white pepper and salt – for seasoning
*See recipe notes
Cooking Tips and Recipe Instructions
- Shell-on shrimp are the best choice for this dish. Shrimp shells release aromatic compounds that enhance the flavor of the shrimp.
- I like to leave the shrimp heads on because that's the best flavor. This is where all the shrimp essence is concentrated, releasing extra umami and aroma into the dish as it cooks.
- When working with whole shrimp, be sure to rinse and trim them. There are some sharp parts, such as the spikes on the head and antennae, that need to be trimmed off with scissors kitchen scissors. Personally, I also like trimming the legs.
Cantonese Shrimp in Tomato Sauce
These King Prawns in Tomato Sauce are a finger-licking delicious Cantonese family classic, packed with umami flavor and always a crowd pleaser!
- 1-2 spoon edible oil
- 12 Tiger prawns (about 250g) Rinse and trim
- 3 clove garlic
- ⅓ cup ketchup
- 1 spoon light soy sauce
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon white pepper
- Salt taste
- 1-2 Green onions (white and green parts separated) Cut the white part into chunks and chop the green part for garnish
-
Heat 1 tablespoon oil in a skillet over medium-high heat.
1-2 tablespoons cooking oil
-
Fry the tiger prawns for 2-3 minutes on each side until they turn orange and golden brown. Remove from pan and set aside. The shrimp do not have to be fully cooked at this stage.
12 tiger prawns (about 250g)
-
Reduce heat slightly to medium and add more oil as needed. Sauté the white parts of the garlic and scallions until fragrant.
3 cloves garlic
-
Add the tomato paste and once it starts bubbling, add the tiger prawns.
⅓ cup tomato paste
-
Add light soy sauce and Worcestershire sauce. Saute for a few minutes.
1 tablespoon light soy sauce, 1 teaspoon Worcestershire sauce
-
Season with white pepper and salt, then add the remaining scallions (chopped green parts).
½ teaspoon white pepper, Salt, 1-2 green onions (white and green parts separated)
-
Serve immediately with jasmine rice.
- Shell-on shrimp is preferred for this recipe because the shells release aromatic compounds that enhance the flavor of the shrimp.
- The best flavor is concentrated in the heads of the shrimp. It’s best to leave the heads on when cooking this recipe to allow the shrimp essence to release the umami flavor into your final dish.
- Be sure to rinse the shrimp and it is recommended to trim off the spines and antennae before cooking. I also like to cut the legs off you can do this with a pair kitchen scissors.
Save and pin this recipe
