1. Make the sauce: in a saucepan over medium heat, melt the butter and saute the shallot, garlic, and ginger until just softened; do not brown. 2. Mix the cornstarch with 1 cup of the tangerinejuice until dissolved. Add to the pan and cook, stirring, until thickened. Add the remaining 1 cup of juice. (Don't let the juice boil or it will lose it's delicate flavor). 3. Turn off the heat an dset the sauce aside for 15 minutes, then strain through a fine sieve and keep warm over very low heat while you cook the shrimp. 4. In a large frying pan or well-seasoned wok, heat the oil over high heat until it shimmers. 5. Pat the shrimp dry with a paper towel and add to the pan all at once. After about 5 minutes, when the shrimp are half-cooked (curled and pink but slightly soft), add the tomatoes, crushed chile, and salt. Cook and stir just until the shrimp are firm; do not overcook. 6. Remove the pan from the heat an dstir in 1/4 cup of the strained sauce and half of the cilantro. Squeeze the lemon over the shrimp. 7. Heap the shrimp and tomatoes onto heated serving plates. Drizzle each serving with some of the remaining sauce, sprinkle with some cilantro and ground chile, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
