4 tbsp chili scallions, trimmed and finely chopped

1 lb/450 g fresh shrimp, peeled and deveined

7 oz/200g canned water chestnuts, drained and liced

1tbsp freshly grated lemongrass

1 red bell pepper, seeded and finely chopped

1 small red chilli, seeded and chopped

1 tbsp grated fresh gingerroot

2 tbsp rice wine or sherry

2 tbsp chopped fresh cilantro

Salt and pepper

Garnish

Fresh cilantro, finely chopped

Sliced of lemon

Freshly cooked jasmine rice, to serve

Heat the oil in a skillet and add the scallions.  Cook over medium heat for 3 minutes until slightly softened. 

Add the shrimp, water chestnuts, lemongrass, bell pepper, chilli, ginger, rice wine or sherry, and cilantro.  Season with salt and pepper.  Cook, stirring, for 5 -7 minutes, or according to your taste.  Garnish with finely chopped cilantro and slices of lime, and serve with freshly cooked jasmine rice.