Shrimp In Coconut Milk

INGREDIENTS

• 1 ½ pounds shrimp
• Marinade:
• 1 tablespoon white vinegar
• 1 teaspoon brown sugar
• 2 teaspoons soy sauce
• 1 green onion, washed and chopped
• Pepper, to taste
• •
• Sauce:
• ¼ cup unsweetened coconut milk
• 2 tablespoons white vinegar
• 1 tablespoon honey
• ¼ teaspoon crushed red pepper flakes, or
to taste
• •
• Other:
• 1 tablespoon minced ginger
• 1 cup chopped plum tomatoes
• 3 tablespoons oil for stir-frying
• ¼ teaspoon chile paste with garlic, or to
taste, optional
• 1 ½ tablespoons chopped fresh cilantro

METHOD

Rinse the shrimp under warm running water. Cut in
half lengthwise. Add to the marinade ingredients and
marinate the shrimp for 25 minutes.

Whisk together the coconut milk, rice vinegar,
honey, and the crushed red pepper. Set aside.
Prepare the ginger and tomatoes.

Heat the wok over medium-high to high heat. Add 2
tablespoons oil. When the oil is hot, add the
shrimp. Stir-fry until they turn pink. Remove from
the pan.

Add 1 tablespoon oil to the wok. When the oil is
hot, add the minced ginger. Stir-fry until aromatic
(about 30 seconds). Add the tomatoes. Stir-fry for 2
minutes. Add the sauce. When the sauce is bubbling,
add the shrimp. Stir in the chile paste with garlic
if using. Let simmer for 5 minutes. Garnish with
cilantro before serving

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