INGREDIENTS:
- 1 lb large shrimps, peeled, deveined, leaving tail intact
- 1 head garlic, peeled and minced
- 4 siling labuyo, stems trimmed and minced
- ½ small red bell pepper, seeded, cored and cut into thin strips
- ½ small green bell pepper, seeded, cored and cut into thin strips
- ½ cup tomato sauce
- ¼ cup Panko bread crumbs
- 2 tbsp butter
- 1 tbsp oil
- 2 tbsp Chinese cooking wine
- salt and pepper to taste
HOW TO COOK:
- Heat a wide pan over medium low heat.
- Add the butter and the oil.
- When butter is beginning to melt, add garlic and chili peppers.
- Cook, stirring occasionally, for about 3 to 5 minutes or until garlic lightly browns.
- Increase the heat to high, stirring regularly to prevent garlic from burning.
- Add bell peppers and cook, stirring regularly, for about 1 to 2 minutes.
- Add shrimps and cook, stirring regularly, for about 2 to 3 minutes or until it begins to change color.
- Add the cooking wine and cook, stirring regularly, for about 1 minute or until wine is almost absorbed.
- Add tomato sauce and continue to cook, stirring and tossing regularly, for another 2 to 3 minutes or until shrimps are cooked and sauce is thickened.
- Season with salt and pepper to taste.
- Remove shrimps from pan and transfer onto sizzling plates.
- Add bread crumbs to pan and cook, stirring regularly, for about 1 minute or until lightly browned.
- Sprinkle bread crumbs over gambas and serve hot. Enjoy!
IMAGE: soukbaba.com
Also try: Max’s-Style Sizzling Tofu
