Butter Shrimp – Malaysia

1. 3/4 lb Large raw shrimp
2. 2 tsp Cornstarch
3. 1/2 tsp Salt
4. 2 Tbsp Unsweetened desiccated Coconut
5. 2 Tbsp Cooking oil
6. 1 Tbsp Butter
7. 1 Tbsp Minced garlic
8. 1 Fresh red jalapeno chili,Seeded and minced
9. 1 fresh Green jalapeno chili, seeded And minced
10. 2 Green onions, minced
11. 1 Tbsp Rice wine or dry sherry
12. 1 Tbsp Soy sauce or 1/4 teaspoon
13. Salt
14. 1/2 tsp Sugar

Getting Ready Shell and devein shrimp, leaving tails intact, then butterfly them. Place in a medium bowl with cornstarch and salt; stir to coat. Let stand for 10 minutes. Cooking Toast coconut in a wok over low heat, stirring frequently, until golden-brown, 4 to 5 minutes. Remove coconut from wok. Place wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add shrimp; stir-fry for 2 minutes. Remove shrimp. Reduce heat to medium. Add remaining 1/2 tablespoon oil and butter to wok, swirling to coat sides. Add garlic and stir-fry for 1 minute. Add chilies and green onions; stir-fry for 2 minutes. Return shrimp to wok and add wine, soy sauce, sugar, and toasted coconut. Cook until heated through.