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5 cloves garlic
2 kg frozen shrimp
3 tablespoon chili garlic sauce (Lee Kum Kee) (Adjust to your preferred spice level)
100 ml water
1 tablespoon brown sugar
1 tablespoon vegetable oil
3 stalks spring onion
150 g sugar snap peas
1 lime
1 handful chopped holy basil
Mince the 5 cloves of garlic.
Cut the 3 stalks of green onion.
Cut the sugar snaps lengthwise in two.
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the minced garlic and stir-fry for about a minute.
Add the shrimp, spring garlic and sugarsnaps and stir-fry briefly.
Then, incorporate 3 tablespoon of chili garlic sauce, 1 tablespoon of brown sugar, and 100 ml of water into the pan. Stir-fry for a minute until the shrimp are warmed through.
Mix well, and serve with lime wedges on the side.