Chili Prawns

• 1/4 cup chicken stock or canned chicken broth
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sweet chili-garlic sauce
• 1 teaspoon vegetable oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon minced shallot
• 1 fresh red or green jalapeno chili, stemmed and minced
• 3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined
• 1 egg, lightly beaten

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

chicken stock, ketchup, soy sauce, rice vinegar, sweet chiligarlic, vegetable oil, garlic, ginger, shallot, fresh red, shrimp, egg

Taken from www.foodnetwork.com/recipes/chili-prawns-recipe.html (may not work)