Chili Shrimp - cooking recipe

Ingredients

2 inches piece ginger, peeled
3 garlic cloves, peeled and lightly crushed
2 shallots, peeled and roughly chopped
4 small fresh chili peppers, seeded and stemmed (or dried red chili flakes to taste)
3 3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
2 tablespoons tomato paste or 1 medium tomatoes, chopped
2 tablespoons fresh lime juice
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons soy sauce
1 tablespoon sugar
1 lb peeled shrimp

Preparation

Mince ginger, garlic, shallots and chilies in food processor.
Put oil in wok or large skillet and turn heat to medium-high; a minute later, add minced spices and cook, stirring constantly, for about 30 seconds.
Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes.
Serve over rice or noodles.