Spicy Shrimp in Chile Sauce

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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 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.