Spicy Shrimp in Chile Sauce

• Recipe by Eric Banh and Sophie Banh

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.

Ingredients

1. 2 tablespoons sugar
2. 3 tablespoons water
3. 2 tablespoons canola oil
4. 1 small red onion, cut lengthwise into 1/2-inch wedges
5. 3 garlic cloves, minced
6. 1 1/2 pounds shelled and deveined large shrimp
7. 2 serrano chiles, seeded and minced
8. 1 1/2 tablespoons Asian fish sauce
9. 1 1/2 teaspoons freshly ground pepper
10. 4 scallions, cut into 3-inch lengths
11. 2 tablespoons coconut milk mixed with 2 tablespoons water
12. Steamed rice, for serving

Directions

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.
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.