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