•3 tablespoons roasted chili paste
•2 tablespoons fish sauce
•1⁄2 cup water or chicken stock
•1 teaspoon granulated sugar
•1⁄2 teaspoon salt, or to taste
•3 tablespoons vegetable oil
•1 tablespoon chopped garlic
•1 pound medium shrimp, peeled and deveined
•1⁄4 cup long thin strips red bell pepper (optional) •1 cup fresh basil or
• leaves (optional) 1. In a small bowl, combine chili paste, fish sauce, water, sugar, and salt and stir well. Set aside.
2. Heat a wok or a large, deep skillet over medium- high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, about 30 seconds.
3. Add shrimp and spread into a single layer. Cook, until most of the edges turn pink, about 1 minute. Toss well.
4. Add chili paste mixture and toss well. Cook, tossing occasionally, until shrimp are cooked through and coated with a thin dark sauce, 1 to 2 minutes more.
5. Add red pepper and basil leaves, if using, and toss well. Transfer to a serving plate. Serve hot or warm.
