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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

Eric Banh
Sophie Banh
October 2007

Gallery

© Stephanie Foley

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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