Hot Chili Shrimp - cooking recipe

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

Preparation

Mix all the ingredients for the sauce and leave on one side.
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.
Add the shrimp and continue frying for about 3-4 minutes - until they turn pink.
Stir in the sauce, bring to a simmer and pour in the boiling water.
Sharpen with the lime juice and add the scallions and chopped cilantro.
Serve straight away with boiled rice.