Instructions: * Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to the shrimp and mix gently; let stand 10 minutes; rinse in a colander under running water; drain and dry with paper towels; marinate the shrimp in A; mix B, C & D separately and set aside; heat 3 tbsp oil in a preheated wok; stir-fry the shrimp until just done and remove from wok; add 1 tbsp oil, if needed, and heat; add B and stir-fry until fragrant; add C and stir-fry until hot; add D and stir-fry until the mixture thickens; add the cooked shrimp and heat through; put half the rice in each of two serving dishes; top with the shrimp mixture.

Serves 2.

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