Serves 2


- 1/3 cup corn starch
- 1.5 tablespoons paprika
- 1/2 tablespoon cayenne chili powder
- 1 lb peeled and deveined shrimp (size 8-12)
- 3 tablespoons butter
- 2 tablespoons minced garlic
- 1 tablespoon of shrimp paste with soy bean oil
- 1/2 cup blended coconut water (blend 1/2 cup coco water + 3 large cloves of garlic)
- Salt and black pepper to taste
- Oil as needed


Optional garnish: lemon wedges

Method:


1. Add 1/2 cup of coconut water and 3 large cloves of garlic to a blender and blend until the garlic is pulverized transfer to a container and set aside.
2. Add corn starch, paprika and cayenne chili powder to a bowl
3. Combine the shrimp. Give it a toss to coat then dust off the excess corn starch.
4. Drizzle a generous amount of oil to a pan on medium heat.
5. Add the shrimp and fry each side for 2 minutes. (Cook time may vary if you’re using a different size shrimp) Remove and season with kosher salt
6. Clean out the pan, return it to the stove on medium low heat.
7. Melt the butter then add the minced garlic and fry on low until it’s fragrant and turns a light blonde color.
8. Add shrimp paste continue to fry for another minute followed by the blended coconut water
9. Let it reduce, season with salt and black pepper to taste, add the shrimp then toss to coat. plate up and enjoy

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