Chinese Trinidadian Stir-Fried Prawns with Rum

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 teaspoons 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

How to make Chinese Trinidadian Stir-Fried Prawns with Rum

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.