500 Gms shrimp, peeled and deveined
200 gms Baby corn – sliced in length
1 cup julienned bell pepper(optional)
1 cup julienned carrots(optional)
1 Tablespoon Corn flour for dusting babycorn
1 tablespoon tomato ketchup
1 tablespoon red Chili paste
1 tablespoon rice wine or 1 tablespoon sherry wine
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
To cook: 2 teaspoons oil
4 green onions, chopped
2 teaspoon ginger paste
2 teaspoon garlic paste
Dust the babycorn lightly with cornflour and pinch of salt and stir fry them in a little oil till crisp.
Mix ketchup, chili sauce, wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
Pour oil in a wok and set it to heat.
When the wok is hot add ginger and garlic.
Stir-fry for a few seconds, then add the shrimp and vegetables.
Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
Stir in the sauce to the wok, stirring constantly until mixture thickens and the sauce starts bubbling.
Add the crisp baby corn to the sauce and stir it in.
Serve hot with steamed rice.