Bamboo Pipe Steamed Coconut Shrimp Recipes

COCONUT-STEWED BAMBOO SHOOTS WITH SHRIMP (GINATAANG TAMBO)

Steps:

• Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
• Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
• Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.

BAMBOO PIPE STEAMED COCONUT SHRIMP

Steps:

• Soak two 8-inch-long, 4 1/2-inch-wide bamboo steamer pipes in water for 15 to 20 minutes before using to prevent them from burning over an open fire. (See Cook's Note.) If the walls of the bamboo steamer pipes are at least 1 inch thick or if you are using a gas grill, this step is optional.
• Place the shrimp in a medium bowl and sprinkle with the salt. Mix in the coconut milk, rice wine vinegar, ginger, soy sauce, sesame oil, green onion, cilantro, lemongrass and red chile flakes.
• Prepare an open fire with grill grates or prepare a gas grill for 350 degrees F.
• Fill the bamboo pipes with the shrimp mixture. Ensure the liquid fills the bamboo pipes at least three-quarters of the way up. Place the bamboo pipes directly on the grill grates over the open fire or directly on the grates of a gas grill at 350 degrees F. Remove the bamboo pipes when the shrimp are cooked through, after about 30 minutes. Allow to rest for 5 minutes. Drain the liquid from the bamboo pipes and reserve for the guests to use for dipping or smothering. Serve the shrimp over your favorite side or steamed white rice.