Ingredients :

• Fresh ginger — A 5 cm piece makes about a full tablespoon once finely chopped. Choose a firm piece, without soft spots or wrinkled skin. If you have too much, freeze the rest whole — you can grate it directly from frozen next time, without even peeling it.
• Peeled shrimp — Frozen or fresh, both work. If frozen, thaw them in the fridge overnight or under cold running water for ten minutes. The detail that changes everything: dry them thoroughly with paper towels before putting them in the wok, otherwise they will boil instead of searing.
• Spicy coquillettes — The original recipe uses pre-spiced Lustucru coquillettes. If you can’t find them, classic coquillettes with a good pinch of Espelette pepper in the sauce do exactly the same trick — perhaps even better, as you control the heat.
• Roasted salted peanuts — The ones from the snack aisle, not raw unsalted peanuts. The salt and roasting are already done for you, and that specific crunch cannot really be replaced.