Filipino Shrimp In Coconut Milk - cooking recipe

Ingredients

6 tablespoons vegetable oil
300 -500 g shrimp, raw (shelled or not)
1 large sweet potato, cut into strips
2 medium carrots, cut into strips
2 medium white bell peppers, cut into strips
500 ml coconut milk
250 ml water
1 tablespoon ginger, sliced thinly in rounds
1 tablespoon garlic, sliced thinly
1/2 cup fish sauce
lemon
2 cups white rice
4 cups water (for rice)

Preparation

Rice: 2 cups water to 1 cup rice. In a pot, boil, lower temperature to low, until there is no more water (approx 40 minutes). Keep covered the entire time, you may look inside to see when it is cooked. Stir with a fork when cooked. If you start cooking the rice before doing any of the rest, it should be done at the same time as the rest.
Peel and cut sweet potato into strips (like thin fries). Peeling takes a while, so set a little time before apart. Cut other vegetables into strips as well. Slice up ginger and garlic, remembering to take off all the skin.
In a wok, heat 6 tbsp of oil over medium high . (This may seem like a lot of oil, but there 1 sweet potato makes a lot of fries.) Add sweet potato, stir fry until soft, NOT MUSHY. Set aside on paper towel to absorb excess oil.
Keep the oil and fry ginger and garlic until lightly golden. Add shrimp and fry quickly until pink. Add a bit more oil if necessary. SHRIMP COOKS VERY QUICKLY, SO DON'T OVERDO IT. Unless you want chewing gum in your meal --.
Once the shrimp is pink, add coconut milk, fish sauce and remaining vegetables. Boil, simmer until vegetables are cooked, again DO NO OVERCOOK. It's important to keep a slight crunch to the vegetables.
Serve over rice with sweet potato, season generously with lemon.