Rinse the rice briefly until the water runs almost clear, then drain. Rinsing removes excess surface starch so the cooked grains are separate and fluffy rather than gummy.

Combine the drained jasmine rice, 120 ml (1/2 cup) light coconut milk, 420 ml (about 1 3/4 cups) water and 1/2 tsp salt in a medium saucepan. Bring to a gentle boil uncovered over medium-high heat, then immediately reduce to the lowest simmer, cover and cook for 12–15 minutes until the liquid is absorbed. Turn off the heat and let the rice rest, covered, for 10 minutes before fluffing with a fork. Adding the coconut milk while cooking gives the rice a subtle, creamy background note without making it heavy.

While the rice cooks, prep the rest: pat shrimp dry with paper towels (dry surface = better sear), trim snap peas, halve baby corn lengthwise, thinly slice the red pepper, grate the ginger and mince the garlic, and slice the scallions on the diagonal. Mise en place keeps a stir‑fry fast and prevents overcooking.

Make the stir‑fry sauce: in a small bowl mix 4 tbsp light soy sauce, 4 tsp rice vinegar and 2 tsp sambal (adjust if you prefer milder heat). The soy brings salt and umami, vinegar brightens the flavors and sambal adds controlled heat and a touch of fermenty depth.

Heat a large heavy skillet or wok over high heat until very hot (you should see a faint shimmer and a touch of smoke). High heat creates the quick sear that locks in shrimp juices and crisps vegetables without stewing them.

Add 2 tbsp neutral oil (half of the total) and swirl to coat. Add the shrimp in a single layer (work in one batch if needed) and sear undisturbed for 60–90 seconds on the first side until you get a faint golden edge, then flip and cook another 30–60 seconds until just opaque. Remove shrimp to a bowl —shrimp cook quickly, so partly cooking them first prevents overcooking later when they’re tossed with the sauce.

Wipe the pan lightly with a paper towel if there’s burnt residue, then add the remaining 2 tbsp neutral oil. Add the grated ginger and minced garlic and stir for 20–30 seconds until aromatic — cooking these briefly in hot oil blooms their volatile oils and flavor without burning.

Add the snap peas, baby corn and red pepper to the hot pan and stir‑fry for 2–3 minutes until the vegetables are bright and just tender‑crisp. Toss constantly so they blister lightly but retain a snap; overcooking will dull their color and texture.

Return the cooked shrimp to the pan along with the prepared sauce. Toss everything together and cook for 30–60 seconds until sauce coats the shrimp and vegetables and is heated through. The quick finish lets the sauce cling without reducing into a glaze that would overpower the fresh vegetables.

Remove the pan from heat, stir in the 2 tsp sesame oil and the sliced scallions (reserve a little scallion for garnish). Finishing oil adds a fragrant nutty top note that’s volatile and best added off the heat.

Taste and adjust: add a pinch of salt if needed, a squeeze of fresh lime to brighten, or more sambal for heat. Serve the shrimp and vegetables immediately over the coconut jasmine rice, garnish with chopped cilantro and lime halves for squeezing. Fresh herbs and acid at the end lift the whole dish.