Spicy Shrimp in Chile Sauce

• 2 tablespoons sugar
• 3 tablespoons water
• 2 tablespoons canola oil
• 1 small red onion, cut lengthwise into 1/2-inch wedges
• 3 garlic cloves, minced
• 1 1/2 pounds shelled and deveined large shrimp
• 2 serrano chiles, seeded and minced
• 1 1/2 tablespoons Asian fish sauce
• 1 1/2 teaspoons freshly ground pepper
• 4 scallions, cut into 3-inch lengths
• 2 tablespoons coconut milk mixed with 2 tablespoons water
• Steamed rice, for serving

1. In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved.
2. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.
3. Remove from the heat and stir in the remaining 2 tablespoons of water.
4. Transfer the caramel to a very small heatproof bowl.
5. Heat a wok over high heat.
6. Add the canola oil and heat until just beginning to smoke.
7. Add the onion and garlic and stir-fry until just softened, about 1 minute.
8. Add the shrimp and stir-fry for 1 minute.
9. Add the chiles, fish sauce, pepper, scallions and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes.
10. Add the diluted coconut milk and cook until slightly reduced, about 1 minute.
11. Serve with rice.

sugar, water, canola oil, red onion, garlic, shrimp, serrano chiles, fish sauce, freshly ground pepper, scallions, coconut milk, rice

Taken from www.foodandwine.com/recipes/spicy-shrimp-chile-sauce (may not work)