Spicy Tomato Shrimp Stir Fry

This is another dish that I miss from home. My grandma used to make this dish with jumbo shrimps, but I’m using vegetarian shrimps instead. You can also use cubed firm tofu instead. This dish can be eaten with rice, pasta or couscous. 


  • 8 to 10 pieces of medium to big size vegetarian shrimps, OR
  • 2 cups firm tofu, cubed
  • 4 big cloves of garlic (more if desired), chopped 
  • 1/2 green bell pepper, seeded, cut to 1″ X 1″ pieces
  • 1 jalapeno peppers (more if desired), sliced, OR
  • 1 long red pepper (more if desired), sliced
  • 2 roma tomatoes, quartered
  • 1 handful of white mushrooms, quartered
  • 1/3 cup ketchup
  • 2 T chili sauce (Maggi or Sriracha)
  • 2 T sugar
  • Salt / Soy Sauce to taste
  • Method

    1. Place cubed tofu or shrimps on paper towels to soak up excess water.
    2. Cook half the amount of chopped garlic and tofu or shrimps in 2 T oil until semi-browned. Remove from wok and place on paper towel to drain excess oil.
    3. Using the remaining oil in the wok, saute the remaining chopped garlic, green pepper, jalapeno or red pepper and tomatoes for about 2 minutes. Add mushrooms and the cooked shrimps or tofu to the wok.
    4. Pour ketchup, chili sauce and sugar to the vegetables in the wok. Turn the heat down. Season with salt and/or soy sauce or perhaps maybe more sugar if the ketchup or tomatoes are sour.
    5. Remove from heat and devour immediately.




    3 responses to “Spicy Tomato Shrimp Stir Fry

    1. Hi Christine, you really can cook . That Sambal udang looks good.

    2. Thanks, Min. Not really a sambal lah, cuz I am not using chilli paste. I think this is more Chinese than Malay… Maybe I’ll make some sambal this weekend, for my nasi lemak fix, LOL!

    3. oh gosh, i’m shortchanged.. the shrimps here r TINY! That looks lovely and tangy.

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