Stir-fried shrimp with coconut milk

This recipe is from a family who lives in Southwest Vietnam. Coconut is a useful fruit with farmer and is probably the most popular among all the fruits. All ingredients of the coconut are used to Vietnamese lives. Fresh coconut juice to drink raw, to cook lots of Viet dishes because it helps to give a broth or stir fried meat a natural sweet flavor.

You can see coconut easily on the streets, in the market, especially in hot summer days.

Ingredients: serves 5-7 portions

-          500 g medium size fresh shrimp, unpeeled, cleaned and well drained

-          Half small size ripe pineapple, peeled and cleaned, slice into thin pieces ( ½-inch thick, 3/2-inch long)

-          200 ml coconut milk

-          200 ml fresh coconut juice

-          4 cloves garlic, peeled, finely chopped

-          3 stalks green onion, cleaned, green and white parts used, cut into thin rings

-          1 fresh hot chili, seed removed, thinly sliced

-          3 tablespoons fish sauce

-          2 tablespoons granulated sugar

-          2 teaspoon broth mix

-          1 teaspoon ground white pepper

Method:

1.                  Heat the oil in a frying pan or a skillet over medium heat. When the oil is hot, add the chopped garlic, white parts of green onion , and  sliced chili. Stir fry about 2 minutes until they are fragrant.

2.                  Add the shrimps and saute in medium heat in 10 minutes.

3.                  Then add the pineapple pieces, stir fry for another 5 minutes

4.                  Season with sugar, broth mix, half teaspoon ground pepper.

5.                  Pour the coconut juice, bring to a boil and cook over medium heat for 10 minutes

6.                  Adjust the heat to low flame, add the coconut milk, and half of green onion. Simmer for 10 minutes. Toss well to coat the shrimps with the sauce.

7.                  Add the fish sauce and adjust the flavor by adding more sugar, broth mix . Simmer until the coconut sauce reduced to nearly ¾.

8.                  Add half of green onion. Stir occasionally and cook for 3-5 minutes, until the coconut sauce is fairly dry.

9.                  Turn off the heat, add half teaspoon ground pepper and toss to combine well all ingredients.

Serving:

Transfer the shrimp to serving platter and enjoy immediately  with warm rice.

Posted in: Fish - Seafood