Shrimp and Cuttlefish in Tomato and Hoisin Sauce

Don't we all love shrimp? I'm a shrimp or seafood lover! I prefer salted water wild shrimp than farmed shrimp but here we can only get farmed shrimp imported from South America or Asian countries.Beggar can be choosy ,right? Usually I like to cook shrimp with sambal or spicy sauce but this time I changed to something not spicy at all coz I'm having sore throat. I used tomato and hoisin sauce combined to sauteed this scrumptious shrimp dish.Many western will not served with shrimp head and shell on but as for Asian we preferred to suck the juicy and creamy flavor of the relished shrimps!

Ingredients:

1 lb large head shrimp
2 cloves garlic (chopped)
4 shitake mushroom (soaked and cut)
2 pc white cuttlefish (clean and cut)
4 tbsp tomato sauce
2 tbsp hoisin sauce
1 tbsp salt
1 tbsp sugar
2 tbsp oil
1 large onion (peel and cut cube)
1 stalk scallion (wash and cut 2 inch lenght)
1 stalk cilantro (wash and cut)

Method:

1:Clean and wash head shrimp,set aside. Heat pan or skillet at high heat with oil and chopped garlic.When the garlic turn light brown add in shrimp ,cuttlefish,mushroom ,onion,tomato sauce hoisin sauce,salt and sugar.
2: Stir-fry for 2-3 minutes or until the shrimp cooked,do not over cooked.Check the seasoning,add in scallion and cilantro and dish out.Serve warm with rice.