Tom Rim Nuoc Dua (Shrimp Braised in Coconut), Made with Monk Fruit Sweetener

Method

1. Trim the digestive part from the heads of the shrimp, snip off the tails, pull out the dark vein, then rinse and drain very well.
2. Marinate the shrimp with 1 teaspoon seasoning powder, 1/2 tablespoon fish sauce, 1 tablespoon kOBE Monk Fruit Blend caramel sauce and 1/2 teaspoon ground pepper for 15 minutes.
3. Peel the hard skin from 400g coconut meat. Slice about 5 to 6g into thin strips to braise with the shrimp, then grate the rest, blend it with 300ml warm water and strain it for the milk.
4. Mince 2 shallots and 5 garlic cloves.
5. Heat 2 tablespoons cooking oil in a pan, fry the shallot and garlic until fragrant, then add the shrimp and sear over high heat until they turn orange red.
6. Add the sliced coconut meat, stir, then pour in the coconut milk, lower the heat and let the shrimp take on the flavor.
7. When the liquid has almost gone, pour in 120ml fresh coconut water and continue until the sauce thickens.
8. Adjust with a little more fish sauce, scatter over ground pepper, toss and turn off the heat.

Tips

• Salt in the marinade costs the shells their snap and makes the shrimp shrink, so it is left out here.
• Once the coconut milk goes in, keep the heat low so the richness soaks into the shrimp.
• The shrimp have to be thoroughly drained before searing, since any water left on them steams the pan.
• The fresh coconut water goes in at the end, since adding it at the start cooks its sweetness away as the pan reduces.
• Keeping a few thin slices of coconut meat in the pan gives sweet, chewy pieces that go beautifully with the shrimp.