Preparation

• Combine the fish sauce, lime juice, brown sugar, chili garlic sauce, cornstarch, and 1 Tbs. water in a small bowl; set aside. In another small bowl, combine the lemongrass or ginger, garlic, and chile; set aside.
• 在12英寸的煎锅或炒锅中，加热1汤匙。加1茶匙。菜籽油用高火。当油闪闪发光时，加入胡萝卜。烹饪，经常搅拌，确保将它们均匀地铺在锅中，直到它们被斑点褐色（有些人会围绕边缘烧焦，有些人只有几个棕色斑点），但仍然柔韧，但仍然坚固，5至6分钟。将胡萝卜转移到板上，然后从热量上取下锅。让锅冷却一分钟。
• Heat the remaining 1 Tbs. oil in the pan over medium-high heat. When the oil is hot, add the shrimp, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the shrimp are curled up and just cooked through, about 2 minutes. Add the carrots and the lemongrass mixture and stir until very fragrant, about 30 seconds. Add the fish sauce mixture and stir constantly until the sauce thickens slightly, 10 to 20 seconds. Remove the pan from the heat. Stir in half of the almonds and cilantro. Transfer to a serving platter or plates, garnish with the remaining almonds and cilantro, and serve.

Serve withfragrant Coconut Rice。