Devein the shrimps by hooking out the
intestinal tract with a thin bamboo skewer. Heat the oil in a wok and
fry the shrimps quickly over high heat until almost cooked. Drain and
set aside. Drain off all but 1 tbsp of the oil and reheat the wok.
the garlic and ginger and cook for 3 minutes. Add the chopped chilies,
chili sauce, tomato sauce, stock, salt and sugar, and stir well to mix.
Add the corn-flour paste, bring to the boil, stirring constantly and
stir for 1 minute. Return the shrimps to the wok, together with the
spring onions, and toss to coat.
Slowly drizzle in the eggs, stirring
all the time. Cook for a further 1-2 minutes, until you have a creamy,
thick sauce. Serve immediately, scattered with coriander leaves.
Serve with plenty of coconut rice or
steamed jasmine rice to soak up the juices. Start the meal with chicken
satay and peanut sauce and finish with banana fritters (goreng pisang).
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