Spicy Shrimp in Chile Sauce |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe by Eric Banh and Sophie Banh, featured in Food & Wine Magazine, October 2007 from their cookbook Simple, Tasty Vietnamese Cooking. The Chefs Eric and Sophie use fresh coconut juice in their sweet-spicy stir fry; we combined canned coconut milk and water. Ingredients:
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 lbs shelled and deveined large shrimp |
2 serrano chilies, seeded and minced |
1 1/2 tablespoons asian fish sauce |
1 1/2 teaspoons fresh ground pepper |
4 scallions, cut into 3-inch lengths |
2 tablespoons coconut milk, mixed with |
2 tablespoons water |
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.
2. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.
3. Remove from the heat and stir in the remaining 2 tablespoons of water.
4. Transfer the caramel to a very small heatproof bowl.
5. Heat a wok over high heat.
6. Add the canola oil and heat until just beginning to smoke.
7. Add the onion and garlic and stir-fry until just softened, about 1 minute.
8. Add the shrimp and stir-fry for 1 minute.
9. Add the chilies, fish sauce, pepper, scallions and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes.
10. Add the diluted coconut milk and cook until slightly reduced, about 1 minute.
11. Serve with rice.
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