1 tsp cornflour
2 tbsp gluten free soy sauce
400g large raw shrimp, frozen is fine, butterflied (see tip, below)
2 tbsp Chinese rice vinegar
1 heaped tbsp tomato purée
1 tsp caster sugar
2 tbsp sunflower or groundnut oil
6 small or 3 large whole dried chilies
thumb-sized piece ginger, finely grated
1 tbsp garlic infused oil
Mix the cornflour and 1 tbsp gluten free soy sauce, toss in the shrimp and set aside for 10 mins.
Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.
When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil.
Fry the shrimp until they are golden in places and have opened out– then tip them out of the pan.
Heat the remaining oil and add the chilies.
Stir-fry for 2 mins, then add the ginger and garlic oil and fry for 1 more min.
Tip in the shrimp and sauce and simmer for 2 mins until thickened slightly. Serve with rice.
Recipe adapted from: Good Food