Serves 4 as part of a multi-course meal, or 2 to 3 as a main course
1 pound large shrimp, peeled and deveined
1 tablespoon peanut or vegetable oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 shallot, finely chopped
1 tablespoon chopped cilantro
2 teaspoons cornstarch
½ teaspoon salt
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon cider vinegar
½ tablespoon chili paste
Marinate the shrimp: In a large bowl, toss the shrimp with the cornstarch and salt. Let stand for 5 minutes.
Prepare the sauce: stir together the soy sauce, honey, cider vinegar, and chili paste. Set aside.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, ginger, and shallot and stir-fry until fragrant, about 30 seconds to 40 seconds. Toss in the shrimp and stir-fry until pink, about 2 minutes. Pour in the sauce and stir to coat the shrimp well. Transfer to a plate, sprinkle the chopped cilantro on top, and serve.