Chu-Chi Shrimp - {Keang Chu-Chi Goong}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Large shrimp - shelled, deveined
		Sea salt - as needed
2 cups	474ml	Vegetable oil
2 cups	474ml	Fresh Unsweetened Coconut Cream - plus
2 tablespoons	30ml	Fresh Unsweetened Coconut Cream - (procedure below)
1/2 cup	118ml	Chu-Chi Chile Paste - (see below)
2 tablespoons	30ml	Fish sauce (namm pla)
2 tablespoons	30ml	Palm sugar or light brown sugar
		Chu Chi Chile Paste
1 teaspoon	5ml	Sea salt
6		Garlic cloves - minced
1 tablespoon	15ml	Minced cilantro roots and stems
1		Dried New Mexico (or California) chile - softened in
		Warm water and seeded
15		Dried de arbol or Japones chiles - softened in
		Warm water
1 tablespoon	15ml	Dried shrimp - softened in
		Warm water and pureed, (optional)
1/2 teaspoon	2.5ml	Thai white peppercorns - dry roasted,
		And ground
1/2 teaspoon	2.5ml	Caraway seeds - dry roasted,
		And ground
1 teaspoon	5ml	Minced galangal
		= (or 1 tbspn minced fresh ginger)
1		Lemongrass stalk - green parts and
		Hard outer layers removed, minced
1 teaspoon	5ml	Grated kaffir lime zest
		= (or 1 tbspn grated regular lime zest)
2		Shallots - minced
1 tablespoon	15ml	Fresh grated coconut flakes
1 teaspoon	5ml	Fermented shrimp paste
		= (or 1 tablespoon red miso)
		Garnishes
6		Fresh red bird or serrano chiles - (to 7) - 1/2 seeded,
		Other 1/2 not, and slivered
15		Fresh mint leaves - sliced thin strands
10		Kaffir lime leaves - sliced thin strands
		= (or 1/4 cup minced cilantro leaves)

Recipe Instructions

Massage the shrimp with a few pinches of sea salt and place in a colander in the sink to drain for 10 minutes. Rinse with cool water and dry thoroughly with paper towels.

In a 12-inch skillet, heat the oil over high heat for 2 minutes to 325 degrees. (You can also test for readiness by dipping the tip of a wooden spoon into the oil; if bubbles form around it, the oil is ready for frying.) Deep-fry the shrimp until golden, 1 to 2 minutes. Remove with a slotted spoon and drain on a tray lined with paper towels. Cover lightly with more paper towels and set aside.

In a 12-inch skillet, mix the 2 cups coconut cream with the chile paste and set over high heat. Cook, stirring to prevent the paste from burning, until the mixture begins to bubble, about 2 minutes. Lower the heat to medium-high and continue to cook, stirring occasionally, until the mixture thickens and the oil separates, releasing tiny bubbles the color of the chile paste, about 7 minutes.

Add the fried shrimp, stirring to coat well, increase the heat to high, and season with the fish sauce and palm sugar. Cook, stirring well, for 1 to 2 minutes, then transfer to a serving platter. Garnish with the fresh chile slivers, mint leaf strands, and kaffir lime leaf strands.

Chu-Chi Chile Paste: Using a mortar and pestle, pound the sea salt and garlic into a paste. One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste. Add the grated coconut and mix well, then add the fermented shrimp paste and mix well. The chile paste can be stored in the refrigerator for at least 1 month. (Makes about 3/4 cup)

Fresh Unsweetened Coconut Cream and Milk: Fresh unsweetened coconut cream and milk are called for in many Thai recipes. After peeling the dark skins off the chunks of white meat, cut the meat into 1 to 2-inch chunks and place them in a heavy-duty food processor fitted with the steel blade. (If the coconut meat has been frozen, thaw it completely before slicing and grinding.) Grind for 30 to 60 seconds. Pause to scrape down the sides of the processor bowl; then pulse and blend until the meat turns to pulp. Add 1 cup warm water and process for 30 seconds. Transfer the coconut meat and liquid to a large mixing bowl, preferably one with a spout for pouring. "Milk" the coconut -- that is, massage and squeeze the meat at least 89 times. This is a Thai ritual believed to produce a rich and creamy coconut milk. It works!

Place a fine-mesh strainer, potato ricer, or bouillon strainer over another large mixing bowl. Pour the coconut cream and meat into the strainer, then press firmly to extract the liquid from the pulp. Refrigerate the liquid for at least 1 hour. The thick cream will coagulate on top, leaving the whey, or milk, in the bottom of the bowl. Skim off the thick cream into a resealable plastic bag or plastic container and refrigerate or freeze.

Meanwhile, put the coconut pulp back into the first mixing bowl. Pour 3 cups of warm water over the pulp, and massage and squeeze the coconut meat another 89 times. Strain the liquid into another bowl, as before, and refrigerate the liquid for at least 1 hour, giving the thick cream time to rise to the top.

Skim off the cream and combine with the thick cream extracted from the first milking. Pour the thin whey into a separate glass or plastic container and refrigerate until ready to use.

This recipe yields 6 servings.

Cooks Note: More cream that can be used as cooking oil can be extracted from the thin whey after the second milking. Boil the milk gently in a large saucepan for 5 to 7 minutes. When the cream rises to the surface, skim it off and use as cooking oil to stir-fry chile or spice pastes. Then thin milk can be used for a broth to cook and tenderize meat.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9679) - from the TV FOOD - NETWORK

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