Instructions: 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.

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 chiles 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.

This recipe yields 4 servings.

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