- 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
- 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.
A basic Alsace Riesling.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.