For each freshly prepared wok portion:
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<br>- 1 handfull / bunch thai basil leaves
<br>- 1 handfull / bunch mint leaves
<br>- 5 grape tomatoes, halved
<br>- 1/2 inch minced ginger
<br>- 1/2 lime, juiced
<br>- 1/4 red onion, chopped into chunks
<br>- 1 minced thai green chili
<br>- 1/4 yellow bell pepper, chopped into chunks
<br>- 5 de-veined tiger shrimp
<br>- 1 tablespoon soy sauce
<br>- 1 dash of fish sauce
<br>- 1/2 tablespoon palm sugar
<br>- 2 tablespoons peanut oil
<br>- 1 tablesoon water
In a mixing bowl, mix the water, sugar, fish sauce and soy sauce.
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<br>In a wok on high heat, add 1 tablespoon of peanut oil. Add the minded, garlic, ginger and chili.
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<br>After stirring for awhile (30 seconds), add the shrimp and stir-fry for a couple of minutes. Remove from wok. At this stage, you don't have to fully cook the shrimp.
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<br>Add the second tablespoon of peanut oil back to the wok along with the yellow pepper and the onion. Stir-fry for a couple of minutes.
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<br>Add the shrimp back to the wok. Add the halved tomatoes, then the basil leaves, then the mint leaves. Turn the heat off.
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<br>Finishing the dish off with the lime juice, serve in a small bowl.
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<br>Option: for an even more complex taste, top with some chopped coriander. Or serve with some sticky rice.
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