Spicy Wok Shrimp with Coconut Rice
Updated
I love fish with coconut flavors, so I fell in love with this recipe as soon as I saw it in the July 2006 issue of Gourmet magazine. I made it again last night and decided it was about time to get a picture of it up on this site! Sriracha, if you’ve never had it, is a wonderfully spicy chili sauce that can be found in the Asian section of many grocery stores. It’s thicker and more flavorful than American pepper sauces and has a wonderful aroma. The heat of the sauce is nicely balanced by the coconut milk, which can usually be found in the same aisle.
Ingredients:
1 ½ cups long-grain white rice
1 ½ cups water
1 teaspoon sugar
1 ½ cups well-stirred unsweetened coconut milk (not low-fat; from a 13 1/2- to 14-oz can)
1 ½ teaspoons salt
1 pound broccolini
2 pounds peeled and deveined large shrimp (raw; 20 to 25 per lb)
2 ½ tablespoons Sriracha sauce
2 teaspoons cornstarch
½ cup reduced-sodium chicken broth
1 tablespoon vegetable oil
Accompaniment: lime wedges (optional)
Directions:
Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.
While rice cooks, trim broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.
Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.
Serves 6.
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