Spicy Shrimp In Chile Sauce
|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.