Singapore-Style Chili Shrimp

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  • 4 Green Onion - green part only, chopped
  • 1 tablespoon Belachan
  • 1 tablespoon Coconut Oil - melted
  • 2 tablespoon Coconut Oil
  • 3 tablespoon Coconut Aminos
  • 1 cup Tomato Puree
  • 1 tablespoon Tomato Paste
  • 2 tablespoon Apple Cider Vinegar
  • 0.5 teaspoon Salt
  • 2 pound Jumbo Shrimp - raw unpeeled
  • 4 Cayenne Pepper - chopped
  • Make the spice paste… place the 4 chili peppers, belachan, green onions and 1 T coconut oil in a blender. Blend until it resembles a paste.
  • Make the shrimp… heat a large wok over high heat. Melt 2 tablespoons coconut oil, then add the spice paste. Stir-fry for several minutes or until the paste starts to change color.
  • Add the tomato purée, coconut aminos, tomato paste, vinegar, and salt and bring to a boil.
  • Cook for several minutes or until the sauce has thickened slightly.
  • Add the shrimp and stir to coat thoroughly. Cook until the shrimp have turned pink and are cooked through. Remove from the heat. Serve with plenty of napkins for sticky fingers.
Serve with stir-fried vegetables to make this a more substantial meal. If you can tolerate it, add ½ cup well cooked basmati rice per serving.
Belachan is a dried shrimp paste and can be found in Asian supermarkets. Replace coconut aminos with tamari if desired.


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