Spicy Shrimp In Chile Sauce Recipe
Ingredients
| Sugar | 2 Tablespoon | |
| Water | 3 Tablespoon | |
| Canola oil | 2 Tablespoon | |
| 1 small red onion, cut lengthwise into 1/2-inch wedges | ||
| 3 medium garlic cloves, very finely chopped | ||
| 1 1/2 pounds shelled and deveined large shrimp | ||
| 2 serrano chiles, seeded and very finely chopped | ||
| Asian fish sauce | 1 1/2 Tablespoon | |
| Ground black pepper | 1 1/2 Teaspoon | |
| 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 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.
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.
Chef
