Peel and devein the
shrimps, leaving only the tails intact.
Rinse the leeks well. Cut
them first into 4cm lengths and then lengthways into find shreds.
Slit open the chili to
remove and discard the seeds before cutting into fine shreds.
Cut the ginger into fine
Heat a little of the oil
in a wok and stir-fry the leek, chili and ginger over high heat
for 40 seconds, then push to one side of the wok.
Return the shrimps to the
wok and stir-fry for about 1 1/2 minutes, or until just cooked
Add the soy sauce and
mirin to the pan.
Mix the chicken stock and
cornstarch and pour in.
Cook on high heat,
stirring until thickened.