Preparation : 40 min
Cut leek into rings. Cut pineapple into pieces, carrots into sticks, chili pepper lengthwise, remove seeds and cut into narrow strips. Clean and rinse bell bell pepper and cut into pieces. Remove peel from ginger and garlic and finely chop. Rinse and dry shrimp, heat oil in a wok. Fry shrimp in it, turning, for about 4 minutes. Set aside. Roast bell peppers, carrots, leeks, pineapple and garlic in wok, turning, for 6-8 min. Mix everything together and fold in the Asian sauce. Season with salt and chili.
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