Spicy Shrimp In Chile Sauce

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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.

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Steps

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In a small skillet , mix the sugar with 1 tablespoon of the water and cook over high heat , stirring , until the sugar is dissolved.

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Cook without stirring until a deep amber caramel forms , 2 to 3 minutes.

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Remove from the heat and stir in the remaining 2 tablespoons of water.

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Transfer the caramel to a very small heatproof bowl.

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Heat a wok over high heat.

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Add the canola oil and heat until just beginning to smoke.

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Add the onion and garlic and stir-fry until just softened , about 1 minute.

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Add the shrimp and stir-fry for 1 minute.

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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.

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Add the diluted coconut milk and cook until slightly reduced , about 1 minute.

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Serve with rice.

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Ingredients

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sugar, water, canola oil, red onion, garlic cloves, large shrimp, serrano chilies, fish sauce, fresh ground pepper, scallions, coconut milk, steamed rice