1½ tbsp groundnut oil

2cm piece ginger, finely chopped

1 tbsp garlic infused oil

1 scallion, finely chopped green end only

450g raw shrimp, shelled and de-veined

For the sauce

1 tbsp tomato purée

2 tsp chili paste

2 tsp rice vinegar

2 tsp golden caster sugar

2 tsp sesame oil

handful coriander leaves, to serve

sliced scallion, to serve - green end only


Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic infused oil and scallions.

Stir-fry for 20 secs, then add the shrimp. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper.

Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and scallion.

Recipe adapted from: Good Food

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