© Stephanie Foley
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Way Eric and Sophie Banh use fresh coconut juice in this sweet-spicy stir-fry. Easy Way Since fresh coconut juice can be hard to find, use a combination of water and canned coconut milk instead.    More Shrimp Dishes  

How to Make It

Step 1    

In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer the caramel to a very small heatproof bowl.

Step 2    

Heat a wok over high heat. Add the canola oil and heat until just beginning to smoke. Add the onion and garlic and stir-fry until just softened, about 1 minute. Add the shrimp and stir-fry for 1 minute. Add the chiles, fish sauce, pepper, scallions and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes. Add the diluted coconut milk and cook until slightly reduced, about 1 minute. Serve with rice.

Suggested Pairing

A basic Alsace Riesling.

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