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Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Large raw shrimp

  2. 2 teaspoons 10ml Cornstarch

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 tablespoons 30ml Unsweetened desiccated coconut

  5. 2 tablespoons 30ml Cooking oil

  6. 1 tablespoon 15ml Butter

  7. 1 tablespoon 15ml Minced garlic

  8. 1 Fresh red jalapeño chile - seeded, minced

  9. 1 Fresh green jalapeño chile - seeded, minced

  10. 2 Green onions - minced

  11. 1 tablespoon 15ml Rice wine or dry sherry

  12. 1 tablespoon 15ml Soy sauce

  13. 1/4 tspn salt

  14. 1/2 teaspoon 2 1/2ml Sugar

Instructions Jump to Ingredients ↑

  1. Shell and devein shrimp, leaving tails intact, then butterfly them. Place in a medium bowl with cornstarch and salt; stir to coat. Let stand for 10 minutes.

  2. Toast coconut in a wok over low heat, stirring frequently, until golden-brown, 4 to 5 minutes. Remove coconut from wok.

  3. Place wok over high heat until hot. Add 1 1/2 tablespoons oil, swirling to coat sides. Add shrimp; stir-fry for 2 minutes. Remove shrimp.

  4. Reduce heat to medium. Add remaining 1/2 tablespoon oil and butter to wok, swirling to coat sides. Add garlic and stir-fry for 1 minute. Add chiles and green onions; stir-fry for 2 minutes.

  5. Return shrimp to wok and add wine, soy sauce, sugar, and toasted coconut. Cook until heated through.

  6. This recipe yields 4 servings.

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