4 tbsp. cooking oil
1/2 tsp. ginger
2 lb. green shrimp (or cans)
3/4 c. water
3/4 c. ketchup
1 clove garlic, crushed
Salt and pepper
1 heaping tbsp. cornstarch
Water
1 1/2 c. rice

Crush clove of garlic in oil and cook very gently for 3-4 minutes. Remove the garlic, add other seasonings and blend. Add the shelled, cleaned shrimp to the oil and cook, stirring gently, for 3 minutes. Then add water; cover tightly and cook for 5 minutes. Next, add ketchup and cook 5 minutes uncovered.

Make a paste of the cornstarch and a little water to thicken the juices. Serve over hot rice at once.

If fresh shrimp are not available, wash canned shrimp under running water and place them in refrigerator to crisp or cook them in the oil according to the recipe, but you may add water and ketchup together and cook for 5 minutes, then thicken juices and serve.