Stir-fry with shrimp, wasabi and coconut cream

This recipe is one example of simple sophistication. The fewer the ingredients, the more distinct the aroma and texture of the dish. Shrimp and pea pods with onions and basil are quickly fried with constant stirring in hot oil. The Japanese wasabi seasoning and coconut cream (richer and thicker than coconut milk) add piquancy and "oriental" to the dish.

Ingredients

• Fresh shrimps - 16 pcs.
• Garlic - 1 clove
• Wasabi (pasta) - 2 tsp
• Coconut cream - 1 glass
• Sea salt
• Ground black pepper
• Vegetable oil - ½ cup
• Shallots (red, Asian) - 1 pc.
• Snow peas (young pods) - 200 g
• Egg white - 1 pc.
• Basil leaves (Thai) - ½ cup
• Rice flour - ½ cup

Directions

1. Peel the shrimp (leave the tails). Crush the garlic, thinly chop the onion and blanched peas. Whisk the egg white lightly.
2. Toss the shrimp and garlic, 1 tsp. wasabi pasta, 2 tbsp. l. coconut cream, salt and pepper.
3. Preheat a wok or large nonstick skillet. Add oil. Dip onions, peas and basil in whipped egg white and flour. Fry in portions in highly heated oil for 1 minute until crisp. Pat dry on paper.
4. Fry the shrimp in portions, 2 minutes on each side. Add the remaining coconut cream and wasabi paste to the skillet. Cook for 2 minutes to thicken the sauce slightly. Place the shrimps with peas, onions and basil in deep bowls. Drizzle with coconut sauce and serve. Bon Appetit!