Spicy Shrimp in Chile Sauce

READY IN: 40mins
Recipe by Manami

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.

Top Review by Kay D.

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.

Ingredients Nutrition


  1. In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved.
  2. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.
  3. Remove from the heat and stir in the remaining 2 tablespoons of water.
  4. Transfer the caramel to a very small heatproof bowl.
  5. Heat a wok over high heat.
  6. Add the canola oil and heat until just beginning to smoke.
  7. Add the onion and garlic and stir-fry until just softened, about 1 minute.
  8. Add the shrimp and stir-fry for 1 minute.
  9. 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.
  10. Add the diluted coconut milk and cook until slightly reduced, about 1 minute.
  11. Serve with rice.

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