Stir-Fried Shrimp And Tomato

• 2 tablespoons peanut oil
• 1 2/3 pounds jumbo shrimp peeled, heads and tails on, shells reserved
• 1 tablespoon ginger grated
• 4 cloves garlic crushed
• 1 red chili pepper long, seeded and finely chopped
• 1 tablespoon tomato paste
• 9 ounces cherry tomatoes
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1/2 tablespoon rice wine vinegar
• black pepper
• fish sauce
• 2 green onions thinly sliced
• steamed white rice to serve

1. 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.
2. 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.
3. 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.
4. Season to taste with fish sauce and black pepper. Sprinkle with green onions and serve with steamed white rice.

peanut oil, jumbo shrimp, ginger grated, garlic, red chili pepper, tomato paste, tomatoes, sugar, fish sauce, rice wine vinegar, black pepper, fish sauce, green onions, steamed white rice

Taken from www.yummly.com/recipe/Stir-Fried-Shrimp-and-Tomato-1408821 (may not work)