Stir-Fried Shrimp And Tomato - cooking recipe

Ingredients

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

Preparation

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.