Hot Chili Shrimp

These flash fried shrimp make a stylish first course - ideal for cooking in a hurry.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 5  tablespoons tomato ketchup
• 2  tablespoons soy sauce
• 1  tablespoon sugar
• 2  teaspoons cornstarch

• For the shrimp

• 2  tablespoons  vegetable oil
• 6  large garlic cloves, chopped
• 3  red chilies, chopped
• 1  tablespoon  fresh gingerroot, chopped
• 10  ounces  raw jumbo shrimp, de-veined and shells removed
• 7⁄8 cup boiling water
• 1  tablespoon lime juice
• 2  scallions, shredded
• 4  tablespoons cilantro leaves, chopped

Directions

1. Mix all the ingredients for the sauce and leave on one side.
2. Heat a wok or large frying pan, and add the vegetable oil. Toss in the chopped garlic, ginger and chilies, and stir fry for about 30 seconds, until the chilies have darkened.
3. Add the shrimp and continue frying for about 3-4 minutes - until they turn pink.
4. Stir in the sauce, bring to a simmer and pour in the boiling water.
5. Sharpen with the lime juice and add the scallions and chopped cilantro.
6. Serve straight away with boiled rice.