3tablespoonsfish stockor 1/2 cube fish or vegetable stock dissolved in 3 tablespoons water
1egg
125ml125 ml canned evaporated milkcan be substituted for coconut milk
3finger-length red chilliesprik chee fah, if available
Instructions
Clean and devein the shrimp. Heat the vegetable oil in a wok. Over medium heat and fry the garlic and onion. Add the shrimp and fry until just cooked through.
In a bowl, mix the soy sauce, oyster sauce, sugar, curry powder, ground pepper, and roasted chilli paste with the fish stock and add to the wok. Add the egg and incorporate throughout the shrimp.
Add the milk and chillies. Mix well and serve immediately.