Chili Shrimp

• 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

1. Mince ginger, garlic, shallots and chilies in food processor.
2. 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.
3. 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.
4. Serve over rice or noodles.

ginger, garlic, shallots, fresh chili peppers, grapeseed oil, tomato paste, lime juice, fish sauce, soy sauce, sugar, shrimp

Taken from www.food.com/recipe/chili-shrimp-139301 (may not work)