Butter Shrimp

Recipe Ingredients

3/4 lb	340g / 11oz	Large raw shrimp
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Unsweetened desiccated coconut
2 tablespoons	30ml	Cooking oil
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Minced garlic
1		Fresh red jalapeño chile - seeded, minced
1		Fresh green jalapeño chile - seeded, minced
2		Green onions - minced
1 tablespoon	15ml	Rice wine or dry sherry
1 tablespoon	15ml	Soy sauce
		= (or 1/4 tspn salt)
1/2 teaspoon	2.5ml	Sugar

Recipe Instructions

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.

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

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.

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.

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

This recipe yields 4 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.