However this dish, which includes fish sauce, is ridiculously delicious! It's a bit spicy but spice is good right?
- 3 tblsp water
- 2 tblsp vegetable oil
- 2 tblsp sugar
- 1 small onion (red or white), cut lengthwise into 1/2-inch wedges
- 3 garlic cloves, finely chopped
- 1 1/2 pounds large shrimp, shelled and deveined
- 2 serrano chiles, seeded and finely chopped
- 1/2 tsp chili sauce
- 1 1/2 tblsp GF fish sauce (just check the ingredients)
- 1 1/2 tsp freshly ground black pepper
- 4 scallions, cut into 2-3 inch lengths
- 2 tblsp coconut milk mixed with 2 tblsp water
- Steamed rice (for a side)
- In a small skillet, mix the sugar with 1 tblsp of the water and cook over high heat, stirring until the mixture becomes a dark caramel color (roughly 2 to 3 minutes). Remove from heat and slowly stir in the remaining 2 tblsp of water. Transfer the caramel to a tiny glass bowl (or shot glass).
- Heat a wok over high heat. Add the vegetable oil and heat until just beginning to smoke. Add the sliced onion wedges and chopped garlic and stir fry until just softened (about 1 minute).
- Add the shrimp and stir-fry for 1 minute.
- Add the chopped serrano chiles, fish sauce, chili sauce, black pepper, scallion pieces and liquid caramel and cook over moderate heat, stirring occasionally until the shrimp are pink (about 5 minutes).
- Stir in the diluted coconut milk, bring to a boil and simmer until the liquid is slightly reduced (about 1 minute).
- Serve with sides of steamed rice.
- Chow down and enjoy! :)