• 600 g medium raw shrimps
  • 1 teaspoon fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1 red chilli, thinly sliced
  • 1 tablespoon palm sugar
  • 60 g soy sauce
  • 2 tablespoons sweet pepper sauce
  • 1 tablespoon nuoc mam
  • 1 tablespoon concentrated tomato paste
  • 250 g angel hair pasta (capellini)
  • 1 tablespoon sesame oil
  • 160 g soya bean sprouts
  • 6 spring onions, finely chopped
  • 60 g fresh coriander


  1. Peel shrimps and remove central vein leaving tails intact. Mix with ginger, garlic and chili.
  2. In a jar, pour sugar, the 3 sauces and concentrated tomato paste. Mix with a hand blender until sauce is homogeneous.
  3. Cook pasta al dente and drain.
  4. Heat oil in a wok and stir fry shrimps until colour turns. Remove from wok and keep warm.
  5. In the wok, heat step 2 sauce until sugar is completely dissolved. Set aside and keep warm.
  6. In the wok, brown pasta with soya bean sprouts. Add chopped spring onions and coriander off the heat. Place in single-serving-sized bowls, garnish with shrimp and top with sauce. Serve immediately.