Chinese Trinidadian Stir-Fried Shrimp with Rum

Ingredients

• 1 tablespoon cilantro leaves finely chopped
• 1 tablespoon garlic minced
• 1 tablespoon ginger minced
• 1 large bell pepper green cut into thin strips
• 0.3 teaspoon pepper white
• 0.5  juice of lime 
• 3 tablespoons catsup 
• 1 small onion cut into thin wedges
• 3 tablespoons rum dark
• 0.5 teaspoon salt 
• 1 pound shrimp 
• 2 teaspoons soya sauce 
• 1 medium tomatoes ripe cut into thin wedges
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• wok
• spatula

Directions

1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp.
2. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear.
4. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.
5. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.
6. From Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young. Copyright © 2010 by Grace Young; food photography copyright © 2010 by Mark Needham. Reprinted by permission of Simon & Schuster, Inc, NY.