2 teaspoons cornstarch
2 tablespoons unsweetened desiccated coconut
2 tablespoons cooking oil
1 tablespoon butter
1 tablespoon minced garlic
1 fresh red jalapeno chillyseeded, minced
1 fresh green jalapeno chilly seeded, minced
2 green onions minced
1 tablespoon soy sauce
(or 1/4 tspn salt)
Shell and devein shrimp, leaving tails intact, then butterfly them. Place in mixing bowl with cornstarch and salt; stir to coat. Let stand for 10 minutes.
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 from the wok and keep it aside.
Reduce heat to medium flame. Add remaining 1/2 tablespoon oil and butte wok, swirling to coat sides. Add garlic and stir-fry for 1 minute. Add chillies and green onions; stir-fry for 2 minutes.
Add back the shrimp to wok and add wine, soy sauce, sugar, and toasted coconut. Cook until heated through.