Shrimp in spicy sauce

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Ingredients

• 500g medium shrimps (about 27-30)
• 3 tablespoon peanut or vegetable oil
• 1 tablespoon ginger-garlic paste (about 1 thumb of garlic and 2 cloves garlic)
• 2 tablespoons chili bean sauce
• 1 teaspoon rice vinegar
• 2 spring onions (thinly sliced, garnish)
• 1 teaspoon granulated sugar
• 2 teaspoons soy sauce
• 1 tablespoon chicken stock (optional)

Instructions

1. Clean the shrimps, leaving the shell on. I use a kitchen scissors to cut into the shell and pull out the guts (see photo). Keep shrimps as dry as possible so that too much liquid does not get into the pan. Consider wrapping them in paper towels after washing them.
2. Mix chili bean paste, soy sauce, rice vinegar, sugar and chicken stock(if using) in a small bowl.
3. Heat oil in a wok till very hot and almost smoking. Add all the shrimps into the pan quickly. Cook for about a minute and start flipping them. They should be looking nice and orange.
4. Add ginger and garlic and cook until fragrant. Keep moving prawns around to ensure, they are all cooking nicely at the same rate.
5. Add chili bean mixture and cook for a minute.
6. Prawns are cooked when all the shells are completely orange, don not over cook them or they will get rubbery turn off the heat and garnish with sliced spring onions. Serve immediately.
7. Enjoy prawns with stir fry noodles, steamed rice or fried rice.