Step 2

Mix the rice vinegar with the other 1 tbsp of soy sauce, the tomato paste, the sugar and 2 tbsp of water, and set the bowl within reach of the stovetop.

Step 3

Get a large skillet or wok very hot, add 1 tbsp of the oil and fry the shrimp until they are golden in patches and have curled open. Tip them out.

Step 4

Add the remaining oil with the peanuts, the dried chilies and the sliced water chestnuts, and stir-fry for 2 minutes until the peanuts start to color.

Step 5

Add the ginger and garlic and fry for one more minute, keeping everything moving.

Step 6

Return the shrimp, pour the sauce in and simmer for 2 minutes until it thickens enough to coat. Serve with rice.