Garlic Chile Shrimp
from Burma Superstar
INGREDIENTS:
(Serves 3. 4 as part of a larger meal)
Garlic Paste:
-2 heads garlic, broken into cloves and peeled
-1/2 c canola oil
-1 tsp paprika
-1/4 tsp turmeric
-1 tbsp fish sauce
-salt (optional)
Garlic Chile Shrimp:
-1/4 c garlic paste
-1 lb. large shrimp, peeled, deveined
-1/2 c sliced yellow onion or shallot
-1 small dried chile, broken in half, seeds retained
-1/2 jalapeno, sliced crosswise
-salt (optional)
-cilantro sprigs for garnish
DIRECTIONS:
Garlic Paste:
Put the garlic cloves in a small saucepan, cutting any overly large ones in half so they are all about the same size/they will cook evenly. Cover with the oil and place over low heat. Cook at a lazy simmer, stirring occasionally, until the garlic cloves have softened and turned from white to golden, but aren't falling apart yet. About 15 minutes. Watch the garlic carefully: you should see small bubbles forming along the sides of the cloves. The oil should not be bubbling vigorously. Remove the pan from the heat and let the garlic cool in the oil to warm room temp.
In food processor, puree the garlic and oil and spices. Blend in the fish sauce and taste, adding more fish sauce or salt if it's not noticeably salty. (It will be where the shrimp get most of their flavor, so it should be assertive.) You will have about 1/2 cup of paste, twice what you need for one recipe of garlic chile shrimp. The extra can be refrigerated and keeps for at least 3 months.
To make the garlic chile shrimp, mix the garlic paste into the shrimp in a bowl. Heat a wok or large skillet over high heat. Add the shrimp and stir-fry, letting the shrimp sear against the base of the wok (by avoiding constant stirring) for 2 minutes. Add the onions, chile, and jalapeno and cook til the onion has softened but is still slightly crisp and the shrimp is cooked through, about 1 minute more. Taste, add salt as desired. Sprinkle cilantro on top before serving.
