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Spicy Shrimp In Chile Sauce

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  Sugar 2 Tablespoon
  Canola oil 2 Tablespoon
  Red onion 1 Small, cut lengthwise into 1/2-inch wedges
  Garlic cloves 3 Medium, very finely chopped
  Shelled deveined large shrimp 1 1⁄2 Pound
  Serrano chiles 2 , seeded and very finely chopped
  Asian fish sauce 1 1⁄2 Tablespoon
  Freshly ground black pepper 1 1⁄2 Teaspoon
  Scallions 4 , cut into 3-inch lengths
  Coconut milk 2 Tablespoon, mixed with 2 tablespoons water
  Water 2 Tablespoon (Mixed With Coconut Milk)
  Steamed rice 1 Cup (16 tbs) (For Serving)

1. In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is completely dissolved. Cook without stirring until the mixture becomes a deep amber caramel, 2 to 3 minutes. Remove from the heat and carefully 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 wedges and chopped garlic and stir-fry until the onions and garlic are just softened, about 1 minute. Add the shrimp and stir-fry for 1 minute. Add the chopped Serrano chilies, fish sauce, black pepper, scallion pieces and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes. Stir in the diluted coconut milk, bring to a boil and simmer until the liquid is slightly reduced, about 1 minute.

Recipe Summary

Stir Fried

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Spicy Shrimp In Chile Sauce Recipe