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Categories:
peanut oil jumbo shrimp ginger garlic long red chili pepper tomato tomatoes sugar fish sauce rice wine vinegar black pepper green onions white rice
Viewed: 58 - Published at: 5 years agoIngredients
- 2 tbsp peanut oil
- 1 2/3 lbs jumbo shrimp, peeled, heads and tails on, shells reserved
- 1 tbsp grated ginger
- 4 cloves garlic, crushed
- 1 None long red chili pepper, seeded and finely chopped
- 1 tbsp tomato paste
- 9 oz cherry tomatoes
- 2 tbsp sugar
- 2 tbsp fish sauce
- 1/2 tbsp rice wine vinegar
- None None Fish sauce and black pepper, to taste
- 2 None green onions, thinly sliced
- None None Steamed white rice, to serve
Method
- Heat 1 tbsp of the oil in small saucepan on high heat. Add reserved shrimp shells and cook for 1-2 mins until they change color. Add water to cover and bring to a boil. Reduce heat to medium; simmer, uncovered, for 15 mins. Strain. Discard shells.
- Heat remaining 1 tbsp oil in wok on high heat. Add shrimp and stir-fry for 1-2 mins, until they change color. Add ginger, garlic and chili pepper and stir-fry for 30 seconds, until fragrant. Stir in tomato paste and cook for 1 min.
- Pour strained shrimp stock into the wok. Add tomatoes, sugar, fish sauce and vinegar. Bring to a boil on high heat. Reduce heat to medium and simmer for 1-2 mins.
- Season to taste with fish sauce and black pepper. Sprinkle with green onions and serve with steamed white rice.
