Typhoon shelter shrimp with crispy garlic and baked coconut
Souped Up Recipes · ♥ 3.2K likes · 53.6K views · 9 min video
Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
- 400 g peeled and deveined shrimp
- 1 cup shaved coconut
- ½ tsp salt
- 1½ tsp soy sauce
- 1½ tsp Chinese cooking wine
- 1½ tsp paprika
- black pepper
- vegetable oil
Marinate the shrimp with the salt, soy sauce, Chinese cooking wine, paprika, black pepper and a drizzle of vegetable oil; toss and set aside.
Spread the shaved coconut on a metal baking pan (no oil needed) and bake at 350F for 5 to 7 minutes, watching until golden brown.
- 30 cloves garlic
Chop the garlic in a food processor a couple of minutes; rinse in a sieve under running water to remove the sticky compounds that turn bitter when fried; drain a few minutes.
- 6 whole small red dried chilies
- 4 whole Thai bird eye chilies
- ½ inch ginger
- ¼ whole small onion
- 2 whole scallions
- 1 bunch cilantro
- ½ tbsp douchi
Prepare the dried chilies, bird eye chilies, ginger, onion, scallion whites and greens, cilantro stems and leaves, and chopped douchi.
- ¾ cup peanut oil
Put the oil and garlic in the wok over medium low; fry 8 to 12 minutes, stirring constantly, until light golden and crispy, not dark.
Strain the garlic through a sieve; wipe the wok with a paper towel, return the oil and heat on high until slightly smoking.
Fry the shrimp just 2 minutes until pink; remove. Store the leftover oil sealed in the fridge for other uses.
With 2 tablespoons of oil in the wok over medium, stir the chilies, ginger, onion, scallion whites, cilantro stems and douchi a couple of minutes to release the aroma.
Toss in the crispy garlic and baked coconut; season with the salt and sugar and mix.
- ⅓ tsp salt
- 1½ tsp sugar
Return the shrimp with the scallion greens and cilantro leaves; toss and serve.