Ingredients

2 tbsp vegetable oil

1 tbsp ground garlic

2 red bird’s eye chilies, chopped

1 tsp tomato paste

12 to 16 jumbo shrimp, peeled, deveined, with tails on

3 tbsp sugar

1 tsp cracked black pepper

1/3 cup Asian fish sauce

3/4 cup fish stock or water

1/2 ripe tomato, diced

1 green onion, sliced

1 small handful cilantro leaves, minced

Preparation

  1. Place the oil, garlic and chilies in a wok over medium heat; stir-fry until fragrant, 30 seconds. Add the tomato paste, shrimp and sugar. Toss to combine. Add the pepper, fish sauce, fish stock and tomato. Increase the heat to high; heat to a simmer. Cook until shrimp are cooked through and turn pink, about 2 minutes.

  2. Transfer the shrimp to a serving platter; cook the sauce to reduce, about 2 minutes. Pour over shrimp. Garnish with green onion and cilantro.