Ingredients
4
4 servings
- •3 tablespoons coconut water
- •7 tablespoons white sugar
- •½ cup coconut water
- •¼ cup fish sauce
- •1 pound uncooked medium shrimp, peeled and deveined
- •2 tablespoons minced fresh ginger root
- •1 tablespoon finely grated garlic
- •¼ teaspoon crushed black pepper
- •2 teaspoons tapioca flour
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
- Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
- Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
- Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
- Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 194
- Carbohydrate: 26g
- Fat: 1g
- Fiber: 1g
- Protein: 20g
- Sugar: 22g
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