Ingredients
  chicken stock4 tsp
could also use fish stock
  patis1 tsp
aka Asian fish sauce
  salt 1/4 tsp
  shrimp1 lb
unpeeled
 vegetable oil1 tbsp
 sesame oil1 tbsp
 honey1 1/2 tbsp
could also use light brown sugar
 garlic2 cloves
pressed or minced
 shallot1 whole
chopped fine
 thai chiles3 whole
minced, could also substitute with half a habanero pepper
 cilantro2 tbsp
chopped

cookware

small shears
stainless skillet
1
Chop the veggies and measure out, combine, and reserve the chicken stock, fish sauce, and salt.
2
In order to devein the shrimp but keep the shell on, use small shears to cut a slit into the back of the shrimp, then pull out its digestive tract. Set the shrimp on a paper towel and pat them dry before cooking.
3
Preheat the vegetable oil and sesame oil in the skillet for about 2 minutes over medium-high heat.
4
Stir fry the shrimp and the honey for 1-2 minutes.
5
Add the garlic, shallot, and thai chiles and stir fry for another 1-2 minutes.
6
Pour in the chicken stock, fish sauce, and salt mixture, then bump up the heat to high. Reduce the liquid for about 1-2 minutes until almost all of it evaporates.
7
Garnish with cilantro just before serving. Enjoy immediately.
Source

http://fishcooking.about.com/od/shrimprecipe1/r/viet_sugarshrmp.htm