Wednesday, November 10, 2010

Multitasking and Stir-fried Garlic Shrimps

Multitasking is a word you either love or hate. 

A concept espoused by start-up or scaled-down companies so their underpaid workers can do more for less. A practice amongst many urbanites whose main reason for existence is to conquer the world. A philosophy of creative minds with too much to say and have too little time in their hands. An excuse to do more with less, for very little.

On days when this word invades my world, one of the tasks I make sure to do is cook.

Cooking relaxes me.

Quick fixes are the best things to make on busy days. And I am not ashamed to share that I often use ready mixes. Here's a stir-fry recipe that you can do any time as long as you have the ready mix.

1/4 Kilo fresh shrimps with the antennae and legs clipped off
6 pieces cherry tomatoes, halved
2 cloves garlic, minced
1 shallot, thinly sliced
1 packet Lee Kum Kee Sauce for Tomato Garlic Prawn
1/4 cup cooking oil
Pepper to taste

Sautee the shallot and garlic. Once the shallot has turned translucent, add the cherry tomatoes. And once the tomatoes have softened and a little juice has oozed out, mix in the Sauce for Tomato Garlic Prawn. Add the shrimps and stir fry until the shrimps have turned orange all over. Add pepper to taste. Serve warm.

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