Bangkok Shrimp with Button Mushrooms

14 09 2010

This recipe uses a Thai Coconut Sauce that is also really yummy with stir fried vegetables.  Make this recipe now while fresh corn is still in season.

1 pound large raw shrimp, shelled and deveined

½ pound button mushrooms

3 ears fresh white corn, husked

3 whole green onions

2 cloves garlic, finely minced

1 tbsp finely minced fresh ginger

¼ cup chopped cilantro

3 tbsp flavorless cooking oil

Thai Coconut Sauce:

½ cup unsweetened coconut milk

¼ cup dry sherry or Chinese rice wine

¼ cup tomato sauce

2 tbsp oyster sauce

2 tsp cornstarch

1 tsp Asian chile sauce

Cut the mushrooms into quarters. Cut the kernels from the corn cobs. Cut the green onions on a sharp diagonal into 1-inch lengths. Combine the mushrooms, garlic, and ginger; combine the corn and green onions. Combine the sauce ingredients. Chop the cilantro.

Heat a wok over the highest heat possible. Add 1 ½ tbsp cooking oil to the center of the wok and roll the oil quickly around the bottom one third of the wok. Do this quickly so the oil does not begin to smoke heavily. When it just begins to smoke, add in the shrimp and stir fry until they turn slightly pink about 1 minute. Transfer to a plate and return the wok to a high heat. Add the remaining 1 ½ tbsp oil. When it is hot, add the mushroom mixture and stir fry until the mushrooms begin to soften. Add the corn and green onions and stir fry 30 seconds. Pour in the sauce and return the shrimp to the wok. Stir and toss with the fresh cilantro until the sauce glazes the food, about 30 seconds. Transfer to a platter and serve at once.




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