Ingredients Jump to Instructions ↓

  1. 1 teaspoon vegetable oil

  2. 1 tablespoon minced garlic

  3. 1 teaspoon minced ginger

  4. 1 tablespoon minced shallot

  5. 1 fresh red or green jalapeno chili, stemmed and minced

  6. 3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined

  7. 1 egg, lightly beaten


  9. 1/4 cup chicken stock or canned chicken broth

  10. 1/4 cup ketchup

  11. 2 tablespoons soy sauce

  12. 2 tablespoons rice vinegar

  13. 2 tablespoons sweet chili-garlic sauce

Instructions Jump to Ingredients ↑

  1. Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.

  2. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers". Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.

  3. Yield : 4 servings as part of a multi-course meal


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