Kinesisk Trinidadisk Wokade Räkor med Rom

Ingredients for Chinese Trinidadian Stir-Fried Prawns with Rum

• 450g large prawns

• Juice of 1/2 lime

• 45ml ketchup

• 45ml dark Jamaican rum

• 2 teaspoons soy sauce

• 1/4 teaspoons ground white pepper

• 2 tablespoons peanut or vegetable oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 1/2 teskedar salt

• 1 medium ripe tomato, cut into thin wedges

• 1 large green pepper, cut into thin strips

• 1 small onion, cut into thin wedges

• 1 tablespoon finely chopped coriander

1. Using kitchen shears, cut through the prawns shells two-thirds of the length down the back of the prawns. Remove the legs and devein the prawns, leaving the shells and tails on. In a medium bowl toss the prawns with the lime juice for a few seconds. Rinse the prawns, drain, and set on a plate lined with paper towels. With more paper towels pat the prawns dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.

2. 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 prawns and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the prawns begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the prawns begin to turn orange. Add the tomatoes, peppers, and onions and stir-fry 1 minute or until the prawns have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the prawns are just cooked through and the sauce coats the prawns. Stir in the coriander.

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