Butter Shrimp

Photo: flickr user rust.bucket

Ingredients

pound large raw shrimp

2 teaspoons cornstarch

teaspoon salt

2 tablespoons unsweetened desiccated coconut

2 tablespoons cooking oil

1 tablespoon butter

1 tablespoon minced garlic

1 fresh red jalapeno chillyseeded, minced

1 fresh green jalapeno chilly seeded, minced

2 green onions minced

1 tablespoon rice wine or dry sherry

1 tablespoon soy sauce

(or 1/4 tspn salt)

teaspoon sugar

Preparation

Shell and devein shrimp, leaving tails intact, then butterfly them. Place in mixing 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 from the wok and keep it aside.

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

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

This recipe yields 4 servings.