1/2 lb. med. shrimp
1/2 c. bok-choy (Chinese cabbage), cut into 1 inch pieces
1-2 tbsp. Thai instant sour shrimp paste
Juice of 1-2 limes
3 c. boiling water
1-2 cloves minced garlic
1 (12 oz.) can straw mushrooms

Wash shrimp with shells on; soak in salted water for 10 minutes. Peel and devein shrimp; drain on paper towels. Add garlic, shrimp paste, and lime juice to 3 cups boiling water. Add shrimp, mushrooms, and bok-choy. Cook on medium-high flame until shrimp turns pink and bok-choy is tender, approximately 2-3 minutes. Serve hot. (Note: chicken, barbequed pork, or wontons may be substituted for shrimp).