"Cantonese Style Fried Wild Head-On Gulf Prawns with Tomato Ketchup Sauce" (茄汁蝦碌) - a simple and delicious, 'finger-licking good' dish

Using fusion approaches similar to their distant relative chefs in Spain, Italy and France.....etc. Chinese chefs also managed to blend and merge simple and popular western ingredients, with diligent use of herbs and aromatics and elevate them from an otherwise 'OK' taste profile to that of a much complex one.

The above captioned dish is one such example. By cooking regular Tomato Ketchup with ginger, garlic, scallions, shallots and adding Worcester sauce, Maggi, Chinese Shao-Xing wine and butter to the mix, the resulting sauce for the prawns was an appealing and flavorful multi-level refinement.