2 cloves garlic peeled and grated
1/2 thumb sized piece of fresh ginger, peeled, finely chopped or grated
1 tbsp. Soy sauce
½ cup chicken stock
2 tbsp. Shaoxing Wine, or Dry Sherry
2 tbsp. tomato paste
2 tsp. hoisin sauce
2 tsp. honey or coconut sugar
1/3 C tbsp. cold water mixed with 2 tsp. corn starch.
In a bowl mix the ingredients for the sauce; Soy sauce, Ketjap manis, chicken stock, Shaoxing Wine, tomato paste,Sambal Oelek, hoisin sauce and honey or coconut sugar.
In a wok heat the oil and fry Garlic and ginger for a minutes or so on medium heat. Turn the heat to high before adding the shrimp. Fry for a minute, add the pineapple and the sauce, lower the heat again to medium and let come to a simmer.
Dissolve the cornstarch in cold water and add to the sauce.
Gently cook for about 3 minutes until sauce has thickened and shrimp a cooked. If the sauce is too thick add a little more water, taste and adjust seasoning.
Serve immediately over some Jasmin rice or noodles. I serve this with cucumber sticks.