Directions

• Finely chop ginger

• Finely chop garlic

• Finely chop shallots

• Peel and devein shrimp

• Cuts carrots in half length wise, then cut into pieces 2mm thick

• Blanch the sugar snap peas and shock, cut into small pieces and reserve for later

• Chop spinach and reserve

• Heat the oil in a pot

• Add the ginger and sweat on low heat until fragrant

• Add the garlic and sweat 30 seconds

• Add the shallots and sweat

• Add the hot and sour sauce and cook 30 seconds

• Add the carrots and lime juice

• Add the coconut milk

• Bring to a boil, reduce heat to a simmer

• Add salt and pepper

• Let simmer 2o minutes

• Add the shrimp, cook until the shrimp are cooked

• Add the spinach and sugar snap peas

• Adjust seasoning