For the shrimp curry, sauté the shrimp in olive and sesame oil until nice and pink. Blend the pickled peppers, garlic, wok seasoning, soy sauce, ginger, lemongrass powder and chili into a paste using a stand mixer or similar and season to taste.
Add the wok vegetables (snow peas, spring onion, small corn on the cob) to the shrimp and stir-fry. Add the paste and fry briefly.
Pour in coconut milk, simmer briefly, season to taste and serve.
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