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Ingredients:
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• 500g large shrimp, peeled and deveined

• 2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 tablespoons chili paste

• 1 tablespoon tomato paste

• 1 tablespoon soy sauce

• 1 tablespoon sugar

• 1/2 cup water

• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

• Fresh cilantro and red chili slices for garnish

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To serve:

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• Steamed white rice

• Sautéed bok choy

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Instructions:

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1. Prepare the Shrimp:

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• Rinse the shrimp and pat dry with paper towels.

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   2. Cook the Sauce:

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• Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.

• Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.

• Stir in the chili paste and tomato paste, cooking for 2-3 minutes until the oil starts to separate from the paste.

• Add soy sauce, sugar, and water, mixing well. Simmer for 5 minutes.

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   3. Cook the Shrimp:

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• Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.

• If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens.

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   4. Serve:

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• Transfer the shrimp and sauce to a serving plate. Garnish with fresh cilantro and red chili slices.

• Serve hot with steamed white rice and sautéed bok choy on the side.

• Enjoy!