Ingredients

• 35 ml vegetable oil (3 tbsp)
• 400 g shrimp (peeled)
• 2 g cayenne pepper ((⅔ tsp))
• 2 g paprika ((⅔ tsp))
• 1 g black pepper ((⅓ tsp))
• 2 g garlic powder ((⅔ tsp))
• 1 onion powder ((1 tsp))
• 1 g coriander powder ((⅓ tsp))
• 25 ml vegetable oil (2 tbsp)
• 125 g yellow onion (1 onion) (in chunks)
• 75 g carrot (1 carrot)
• 75 g red bell pepper
• 50 g green bell pepper
• 100 g baby corn
• 20 ml soy sauce
• 15 ml fish sauce
• 25 ml sweet soy sauce (ketjap manis)
• 50 g chili sauce
• 125 g bimi or broccoli
• 125 ml water
• 7 g cornstarch (1 tbsp)

Instructions

1. Prepare all ingredients in advance.

2. Heat 35 ml oil in a wok over medium heat. Add the shrimp along with cayenne pepper, paprika powder, black pepper, garlic powder, onion powder, and coriander powder. Cook for 2–3 minutes until the shrimp are cooked through.

3. Remove the shrimp from the pan and set aside.

4. Heat 25 ml oil in the same pan. Add the yellow onion, carrot, red bell pepper, green bell pepper, and baby corn. Stir-fry the vegetables for 4–5 minutes until slightly softened but still crisp.

5. Add the soy sauce, fish sauce, sweet soy sauce, chili sauce, and bimi. Mix well and stir-fry briefly.

6. In a separate bowl, mix the water with the cornstarch until smooth. Pour the cornstarch mixture into the wok and stir well until the sauce starts to thicken.

7. Add the shrimp back into the pan and combine well. Stir-fry for 1–2 minutes until everything is fully combined and coated in sauce.