Spicy Shrimp In Chile Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.