Serves 4 2 tablespoons/30ml soy sauce 1 tablespoon/15mls water 2 teaspoons/10ml fish sauce 4 teaspoons/20mls light brown sugar 3 tablespoons/45mls vegetable oil 3 cloves garlic, chopped 1 tablespoon/15mls grated, peeled, fresh ginger 1/2 to 1 teaspoon/2-5mls red chile flakes 1 pound/450g large shrimp, peeled and deveined 1/2 medium onion, cut in 1-inch/2.5cm dice 1 medium yellow pepper, seeded, cut in 1-inch dice 1 jalapeno chile, thinly sliced into rounds/2.5cm 2 cups/400g cherry tomatoes, halved Large handful, 3/4 cup/180ml torn fresh basil leaves 1/4 cup/60mls torn fresh mint leaves 2 tablespoons/30mls freshly squeezed lime juice In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 1 minute. Transfer the s
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.