Stir-fried Shrimp, Kerala Style

This was based on a recipe from Jeffrey Alford and Naomi Duguid's Seductions of Rice cookbook. If I were to make it again, I might cut back on the dried coconut and add some coconut milk. It seemed to need something to make it more saucy.

Stir-fried Shrimp, Kerala Style

1-1/2 pounds peeled and deveined large shrimp
1/2 cups dried grated unsweetened coconut
1 T minced garlic
1/4 tsp dried chile flakes
1/2 tsp turmeric
1 T rice vinegar
2 T vegetable oil
1/4 tsp mustard seed
1 tsp raw long grain rice
1 tsp minced ginger
1 large minced onion
1 minced anaheim chile

Chop half the shrimp into 1/2-inch pieces. Set aside with the whole shrimp

Combine the coconut, garlic, chile flakes in a bowl. Stir to blend. Add a few tablespoons of water to make a paste. In another small bowl, mix 2 tablespoons water with the vinegar and set aside.

In a heavy pot, heat the oil over high heat until almost smoking. Add the mustard seeds and rice and stir once or twice. Lower the head to medium high and add the ginger, onions and green chile. Cook until the onions are softened, then keep warm over low heat.

Heat an oiled wok over medium heat. Add the coconut mixture and stir for a couple of minutes until the coconut begins changing color. Add the shrimp and stir to coat with the coconut mixture. Add the water and vinegar, raise the heat to medium-high and steam for 3 minutes. Uncover and add the onion mixture. Cook another minute or so until the shrimp are cooked through. Serve with steamed rice.