Udang Bawang Putih Cabai

Instructions

1. Rinse the shrimp under running water and pat dry with a paper towel. You can also slice the shrimp in the back (not all the way through) to make them more plump after cooking.
2. Make the sauce by mixing the tomato paste, ketchup, chili garlic sauce, sugar, salt, white pepper and sesame oil in a medium bowl.
3. Heat the oil in your wok until smoking hot. Fry the shrimp on both sides for 30 seconds each side. The shrimp should be 80% cooked. Turn off the heat, remove the shrimp from the wok, and set aside on a plate.
4. Turn the heat to medium-low, and leave the remainder of the oil in the wok.
5. Add the ginger and infuse for 15 seconds and add the garlic and shallot. Once caramelized (about 1 minute), add the sauce mixture and continue to stir and fry for another minute until incorporated. Add the chopped cilantro stems and then the Shaoxing wine.
6. Increase the heat to medium-high, and add the water to thin the sauce. Bring everything to a simmer.
7. Once the sauce is simmering, add the shrimp and any juices that may have collected on the plate. Toss the shrimp until they are completely coated in sauce. Serve, topped with chopped cilantro leaves.