Filipino Shrimp in Coconut Milk

Ingredients

• 6 tablespoons vegetable oil
• 300-500 g shrimp, raw (shelled or not)
• 1 large sweet potato, cut into strips
• 2 medium carrots, cut into strips
• 2 medium white bell peppers, cut into strips
• 500 ml coconut milk
• 250 ml water
• 1 tablespoon ginger, sliced thinly in rounds
• 1 tablespoon garlic, sliced thinly
• 1/2 cup fish sauce
• lemon
• 2 cups white rice
• 4 cups water (for rice)

Directions

1. 1

   Rice: 2 cups water to 1 cup rice. In a pot, boil, lower temperature to low, until there is no more water (approx 40 minutes). Keep covered the entire time, you may look inside to see when it is cooked. Stir with a fork when cooked. If you start cooking the rice before doing any of the rest, it should be done at the same time as the rest.

2. 2

   Peel and cut sweet potato into strips (like thin fries). Peeling takes a while, so set a little time before apart. Cut other vegetables into strips as well. Slice up ginger and garlic, remembering to take off all the skin.

3. 3

   In a wok, heat 6 tbsp of oil over medium high . (This may seem like a lot of oil, but there 1 sweet potato makes a lot of fries.) Add sweet potato, stir fry until soft, NOT MUSHY. Set aside on paper towel to absorb excess oil.

4. 4

   Keep the oil and fry ginger and garlic until lightly golden. Add shrimp and fry quickly until pink. Add a bit more oil if necessary. SHRIMP COOKS VERY QUICKLY, SO DON'T OVERDO IT. Unless you want chewing gum in your meal --.

5. 5

   Once the shrimp is pink, add coconut milk, fish sauce and remaining vegetables. Boil, simmer until vegetables are cooked, again DO NO OVERCOOK. It's important to keep a slight crunch to the vegetables.

6. 6

   Serve over rice with sweet potato, season generously with lemon.