Instructions: Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili garlic sauce together in a small bowl.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chile. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes.

Pour the sauce into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers".

Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.

This recipe yields 4 servings.

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