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1
Preheat a large wok or skillet over high heat for 1 minute.
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2
Swirl in 1 tablespoon of the oil and heat until it becomes runny and starts to shimmer.
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3
Add the onion and tomatoes and stir and cook until the tomato skins start to slip off and the flesh softens, 3 to 4 minutes.
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4
Add the garlic and cook and stir until the tomatoes are slightly mushy and the juices are released, another 2 to 3 minutes.
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5
Transfer the tomato mixture to a plate and set aside.
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6
In the same wok, swirl in the remaining oil and heat over high until it becomes runny and starts to shimmer.
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7
Toss in the shrimp and sprinkle with the salt.
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8
Stir and cook for about 2 minutes.
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9
Dont worry if not all the shrimp have turned pink yet.
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10
Return the tomato mixture to the wok.
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11
Add the ketchup and sugar and stir everything swiftly around the wok.
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12
Splash in the vinegar and stir to mix.
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13
Simmer over medium heat until all the shrimp have turned pink and opaque, 2 to 3 minutes.
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14
Shrimp cooks really fast so dont step away from the stove.
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15
You dont want to overcook the shrimp as they will be rubbery.
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16
Remove from the heat and serve immediately with freshly steamed rice and a vegetable side dish.
