1) Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish. Set this aside.

2) Heat the oil on a very high heat in a wok. Get the oil as hot as you can, just below smoking point. Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough.

3) Add the chili, garlic and ginger, stir and cook for about 30 seconds.

4) Add the spring onions (scallions) and cook for a further minute.

5) Add the shrimp (prawns) cook for about 2 minutes or until they turn pink.

6) Add the sauce, keeping the heat high so that as soon as it hits your pan or wok, it sizzles and reduces.When the sauce has thickened a little, add the pak choi, mix through and cover it, cooking only for a minute.

7) Serve with simply boiled white rice and sprinkle with some fresh coriander (cilantro).