1. In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. 2. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes. 3. Remove from the heat and stir in the remaining 2 tablespoons of water. 4. Transfer the caramel to a very small heatproof bowl. 5. Heat a wok over high heat. 6. Add the canola oil and heat until just beginning to smoke. 7. Add the onion and garlic and stir-fry until just softened, about 1 minute. 8. Add the shrimp and stir-fry for 1 minute. 9. Add the chilies, fish sauce, pepper, scallions and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes. 10. Add the diluted coconut milk and cook until slightly reduced, about 1 minute. 11. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
