© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 ½ pound large shrimp shelled, deveined
sea salt, as needed
2 cup vegetable oil
2 cups fresh unsweetened coconut cream plus 2 tablespoons fresh unsweetened coconut cream
½ cup Chu-Chi Chile Paste
2 tablespoons nam pla
2 tablespoon palm sugar, or light brown sugar
6 to 7 prik kee nuu, ½ seeded and other ½ not seeded, slivered
15 fresh mint leaves sliced thin strands
10 kaffir lime leaves sliced thin strands, or ¼ cup minced cilantro leaves
Massage the shrimp with a few pinches of sea salt and place in a colander in the sink to drain for 10 minutes. Rinse with cool water and dry thoroughly with paper towels.
In a 12 inch skillet, heat the oil over high heat for 2 minutes to 325°F. (You can also test for readiness by dipping the tip of a wooden spoon into the oil; if bubbles form around it, the oil is ready for frying.) Deep-fry the shrimp until golden, 1 to 2 minutes. Remove with a slotted spoon and drain on a tray lined with paper towels. Cover lightly with more paper towels and set aside.
In a 12 inch skillet, mix the 2 cups coconut cream with the chile paste and set over high heat. Cook, stirring to prevent the paste from burning, until the mixture begins to bubble, about 2 minutes. Lower the heat to medium-high and continue to cook, stirring occasionally, until the mixture thickens and the oil separates, releasing tiny bubbles the color of the chile paste, about 7 minutes.
Add the fried shrimp, stirring to coat well, increase the heat to high, and season with the fish sauce and palm sugar. Cook, stirring well, for 1 to 2 minutes, then transfer to a serving platter. Garnish with the fresh chile slivers, mint leaf strands, and kaffir lime leaf strands.