This recipe is from Gourmet magazine's July 2006 issue. It looked tasty to me. I made it for dinner tonight and it was pretty good but nothing special. It also wasn't too spicy so I would add more Sriracha next time. The coconut rice was excellent (I made it with instant rice so it cooked quicker than in the recipe) and I would make it again. But the shrimp part was just OK.
My changes: instant rice; broccoli and baby corn instead of broccolini; vegetable bouillon instead of chicken broth; and tiny frozen shrimp instead of large fresh shrimp (hey, it was $2.99 for a lb of them).
Spicy Wok Shrimp with Coconut Rice
Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles).
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
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.
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.
Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
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.
Yield: 6 servings