Chinese Trinidadian Stir-Fried Shrimp with Rum
Chinese Trinidadian Stir-Fried Shrimp with Rum is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp.
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.
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.
Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.