• 1 ½ pounds shrimp • Marinade: • 1 tablespoon white vinegar • 1 teaspoon brown sugar • 2 teaspoons soy sauce • 1 green onion, washed and chopped • Pepper, to taste • • • Sauce: • ¼ cup unsweetened coconut milk • 2 tablespoons white vinegar • 1 tablespoon honey • ¼ teaspoon crushed red pepper flakes, or to taste • • • Other: • 1 tablespoon minced ginger • 1 cup chopped plum tomatoes • 3 tablespoons oil for stir-frying • ¼ teaspoon chile paste with garlic, or to taste, optional • 1 ½ tablespoons chopped fresh cilantro
Rinse the shrimp under warm running water. Cut in half lengthwise. Add to the marinade ingredients and marinate the shrimp for 25 minutes.
Whisk together the coconut milk, rice vinegar, honey, and the crushed red pepper. Set aside. Prepare the ginger and tomatoes.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink. Remove from the pan.
Add 1 tablespoon oil to the wok. When the oil is hot, add the minced ginger. Stir-fry until aromatic (about 30 seconds). Add the tomatoes. Stir-fry for 2 minutes. Add the sauce. When the sauce is bubbling, add the shrimp. Stir in the chile paste with garlic if using. Let simmer for 5 minutes. Garnish with cilantro before serving