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
2 tablespoons sugar
3 tablespoons water
2 tablespoons canola oil
1 small red onion, cut lengthwise into 1/2-inch wedges
3 garlic cloves, minced
1 1/2 pounds shelled and deveined large shrimp
2 serrano chiles, seeded and minced
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons freshly ground pepper
4 scallions, cut into 3-inch lengths
2 tablespoons coconut milk mixed with 2 tablespoons water
Steamed rice, for serving
How to Make It
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.
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.
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