Cut each shrimp down the back and remove
black vein. Do not remove shells, clean.
Heat 6 tablespoons oil in frying pan, cook
the shrimps until red (fry each side one minute)
Sprinkle wine and add salt, sugar and soup
stock, cook about 3 minutes. Remove all from frying pan.
In the same fry pan, heat another 3
tablespoons to fry chopped green onion and ginger, then add tomato
ketchup. Stir fry for half minute. Pour into the shrimps and sauce
mixture.
Cook for half minute, add cornstarch
paste, stir and fry until thickened.
Sprinkle 1 tablespoon hot cooking oil in
last and serve.