How to make it
Add the jasmine rice to a fine mesh sieve. Rinse under cold water until it runs clear.
Pour the coconut milk and coconut water into a pot. Bring the liquid to a boil and then add in the rice. Lower the heat so that the liquid is simmering. Cover the pot with a lid and cook for about 17-20 minutes or until the rice is tender and all of the liquid has been absorbed. Remove the pot from heat and allow it to sit for 15 minutes. Fluff with a fork.
Add Lee Kum Kee Minced Garlic, lemongrass, Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, fish sauce, coconut sugar, a tablespoon of vegetable oil, red chili peppers, and salt to a blender. Blend until smooth.
Add the shrimp to a bowl and pour in the blended marinade. Mix to combine. Marinate the shrimp for 10 minutes.
Pour the remaining tablespoon of vegetable oil into a large pan. Heat the pan over medium heat. Place the shrimp into the pan and cook for 1 minute on each side until fully cooked through. Remove the pan from heat.
Pour the marinade into a small sauce pot. Mix in the sake. Heat over medium high heat and bring the sauce to a boil. Remove the pan from heat. Spoon the sauce over the shrimp. Serve with lime wedges and garnish with sliced green onions. Enjoy!