- 2 sunflower oil (x tbsp, or other flavourless oil)
- 1 red chili (chopped finely)
- 3 garlic cloves (chopped finely)
- 1 piece ginger (grated)
- 550 grams shrimp (prawns, raw, but peeled, de veined and cleaned)
- 1 pak choi (or 2 baby pak choi)
- 4 spring onions (scallions chopped to about 1 cm / 0.5in. pieces)
- fresh coriander (Some, cilantro roughly chopped to dress)
- 4 tomato ketchup (x tbsp)
- 2 light soy sauce (x tbsp)
- 2 rice wine vinegar (x tbsp Chinese)
- 2 honey (x tbsp)
- 2 rice wine (x tsp Shao Xing, optional)
- 1. Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish. Set this aside.
- 2. Heat the oil on a very high heat in a wok. If you don’t have a wok, a non-stick frying pan is fine. Get the oil as hot as you can, just below smoking point. Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough.
- 3. Add the chili, garlic and ginger, stir and cook for about 30 seconds. Add the spring onions (scallions) and cook for a further minute.