Category: Fish & Seafood
3/4 lb Large raw shrimp
2 tsp Cornstarch
1/2 tsp Salt
2 Tbsp Unsweetened desiccated Coconut
2 Tbsp Cooking oil
1 Tbsp Butter
1 Tbsp Minced garlic
1 Fresh red jalapeño chili,Seeded and minced
1 fresh Green jalapeño chili, seeded And minced
2 Green onions, minced
1 Tbsp Rice wine or dry sherry
1 Tbsp Soy sauce or 1/4 teaspoon
1/2 tsp Sugar
Getting Ready Shell and devein shrimp, leaving tails intact, then butterfly them. Place in a medium bowl with cornstarch and salt; stir to coat. Let stand for 10 minutes.
Cooking 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.
Reduce heat to medium. Add remaining 1/2 tablespoon oil and butter to wok, swirling to coat sides. Add garlic and stir-fry for 1 minute. Add chilies and green onions; stir-fry for 2 minutes. Return shrimp to wok and add wine, soy sauce, sugar, and toasted coconut. Cook until heated through.