How to make it

  • Mince the ginger, garlic, shallots and chilies in a food processor, or by hand.
  • Put the oil in a wok or large skillet and turn heat to medium-high. Add the minced spices and cook, stirring constantly, for about 30 seconds.
  • Stir in the tomato paste, lime juice, fish sauce, soy sauce, sugar and water. Add the shrimp and coat with sauce. Cook until the sauce is bubbling and the shrimp turns pink, about 5 minutes.
  • Per Serving: 245 Calories; 6g Fat; 35g Protein; 10g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 490g Sodium.

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