-
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
shreds too.
-
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
through.
-
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.
-
Serve immediately.
