I have always wanted to cook Asian food but had never tried before. I think I was a little intimidated by all the ingredients I had never used before and how different it is from the way I am used to cooking. I really like this cookbook because it really does make it look "easier" than I thought it would be to cook Asian dishes. For my first try, I decided to make some coconut shrimp.
We all thought it was very tasty and I can't wait to make it again!
Ingredients:
- 1/4 cup unsweetened shredded coconut
- 1 Tbsp high-heat cooking oil
- 1 lb (500g) raw tail-on shrimp, deveined and patted really dry
- 2 tbsp butter
- 4 green onions, cut into 2-in (5 cm) lengths
- 1 Tbsp finely minced garlic
- 3 Tbsp cognac (brandy or rum make good substitutes)
- generous pinch of salt
- 3/4 tsp sugar (omit if you are using sweetened shredded coconut)
In a wok or frying pan over medium heat, add the coconut and toast until golden brown. This should take 3 to 4 minutes. Don't burn the coconut! Once it is toasted, immediately remove to a plate to cool.
Wipe the wok or pan dry and set over high heat (if you are using a coated non-stick pan/wok, use medium to medium-high heat). Add the oil and swirl to coat. Add the shrimp to the wok, keeping them in a single layer. Fry for one minute, flip and fry for an additional minute until almost cooked through. Remove from the wok, keeping as much oil in the wok as possible.
Turn the heat to medium, add the butter and, once the butter starts bubbling, add the green onion and garlic. Fry until fragrant, about 30 seconds.
Pour in the cognac and add the salt and sugar.
Stir and return the shrimp to the wok. Let the whole thing bubble and thicken just a bit- the sauce should lightly coat the shrimp.
Remove from the heat, sprinkle in the toasted coconut and toss well (I forgot to take a picture of that step).
Yummy!
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