Tomato Ginger Shooter
Rinse the tomatoes, remove the stalks and cut into small pieces. Peel and finely grate half of the ginger. Puree the tomatoes, ginger, orange juice and lemongrass paste. Season with salt and cayenne pepper. Chill. Rinse the remaining ginger and cut into very thin slices.
Rinse the shrimp and dry. Heat the frying oil to 170°C (approximately 350°F). Fry the shrimp and ginger slices. Drain on paper towels. Skewer the shrimp on wooden sticks and pour the tomato mixture into glasses. Serve garnished with shrimp and ginger slices.