1 pound medium or large shrimp, peeled
Sprinkle of salt
1 2-inch piece fresh ginger, peeled and sliced
3 garlic cloves, peeled and lightly crushed
1 medium shallot, peeled and roughly chopped
Chiles: Depends on personal preference;
3 tablespoons tomato paste
Juice of 1 lime
2 tablespoons fish sauce (also known as nam pla)
2 tablespoons soy sauce
1 tablespoon granulated sugar
3 tablespoons neutral oil, such as canola or grapeseed
Lightly sprinkle salt over peeled shrimp and set aside.
Place ginger, garlic, shallot and chiles in food processor and whiz until minced. Place tomato paste, lime, fish sauce, soy sauce and sugar in a small bowl, set aside.
In a wok or large skillet, add oil and heat for one minute until quite hot, but not smoking. Add ginger mixture and stir constantly over medium heat, about one minute.
Stir in tomato paste mixture, plus 2 tablespoons of water (add 1 tablespoon more if sauce needs thinning). Cook until sauce begins to bubble and add shrimp.
Cook until shrimp turn pink or opaque, about five minutes.
Serve over rice or thin noodles — enough for two servings.