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Spicy Wok Shrimp with Coconut Rice

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Spicy Wok Shrimp with Coconut Rice

Spicy Wok Shrimp with Coconut Rice

amanda

Equipment

  • Woks/Stainless Steel Wok, 16"

  • Rice Cooker, Multi-Function Rice Cooker (2 Quart), Instant Pot Lid

  • Indoor Grill Plate with Wok Hei Markings, 5"

  • Small Electric Rice Cooker (1 Cup), Instant Pot Lid

  • Kitchen Wok, 10" Nonstick

  • Rice Cooker with Steam Basket and Steamer

  • Indoor Wok Griddle (Cast Iron), 2 Quart

Ingredients

  • 1 1/2 cups long-grain white rice

  • 1 1/2 cups water

  • 1 teaspoon sugar

  • 1 1/2 cups well-stirred unsweetened coconut milk (not low-fat; from a 13 1/2- to 14-oz can)

  • 1 1/2 teaspoons salt

  • 1 lb Broccolini

  • 2 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)

  • 2 1/2 tablespoons Sriracha sauce

  • 2 teaspoons cornstarch

  • 1/2 cup reduced-sodium chicken broth

  • 1 tablespoon vegetable oil

  • Accompaniment: lime wedges

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
4

Instruction 4

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.
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