Your Moms a flaming Hibachi...

I heart me some Asian food. I heart me some wasabi, almost to a point of ridiculousness. I don't feel that you have really ever had wasabi unless it has burned your nose hairs from your nostrils. I heart me some coconut milk also. I usually have both these ingredients in my house at all times. Let's put them together!! :)

Shrimp with Tangy Coconut Sauce

1 lb. shrimp

1/3 cup unsweetened coconut milk

1 tsp. cornstarch

4 tsp. wasabi paste

1 tsp. grated ginger

2 tbs. fresh lime juice

2 tsp. wok oil

1 1/2 tbs. soy sauce

6 cloves of garlic, minced

1 tsp. crushed red pepper

In a small saucepan, stir together the coconut milk and the cornstarch. Cook and stir over low heat for about 5 minutes. Meanwhile, in a small mixing bowl combine the wasabi paste, ginger and lime juice. In a wok over high heat, cook shrimp for 2 minutes. Add soy sauce, garlic and red pepper. Cook for 30 seconds more. Pour in coconut mixture and wasabi mixture and cook until thickened. Serve over rice.

Skadoosh. Awesomeness. Yum.