Perfect with jasmine rice and some steamed vegetables. I urge you to wok on and try it!
1. Heat a wok over high heat until smoking, add the canola oil, and give it a swirl. Add the tiger shrimp, and stir-fry until pink. Add the ketchup, sriracha, and soy sauce, and toss, cooking until the sauce has reduced
2. Garnish with the chives, squeeze some lime juice over, and serve immediately with jasmine rice and steamed greens.
Recipe courtesy of: Wok On by Ching-He Huang © 2019 Kyle Books