Step 1

Heat a wok over high heat until smoking and add the canola oil.

Step 2

Add the salt and let it dissolve in the hot oil.

Step 3

Add the garlic and red chile and toss for a few seconds.

Step 4

Add the shishito peppers, toss for 30 seconds until they are seared on the outside and beginning to soften, then stir-fry for another minute.

Step 5

Add the cooked shrimp and toss for less than 1 minute (or cook raw shrimp for 2 to 3 minutes, depending on their size).

Step 6

Season with the mirin, the light soy sauce, lime juice, and sugar.

Step 7

Transfer to serving plates and serve on its own as an appetizer, or with jasmine rice as a main meal.