Prep 30 mins
Cook 10 mins
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.
- 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
- In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved.
- Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.
- Remove from the heat and stir in the remaining 2 tablespoons of water.
- Transfer the caramel to a very small heatproof bowl.
- Heat a wok over high heat.
- Add the canola oil and heat until just beginning to smoke.
- Add the onion and garlic and stir-fry until just softened, about 1 minute.
- Add the shrimp and stir-fry for 1 minute.
- 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.
- Add the diluted coconut milk and cook until slightly reduced, about 1 minute.
- Serve with rice.
Pretty tasty! It wasn't as spicy as I thought it would be, but I only used 1 of the serrano chilies. Next time, I will use both. Also, I left out the scallions (must have overlooked that item when I made out the grocery list). I served this with Mango Infused Jasmine Rice #119597, so as not to let any of the coconut milk go to waste.