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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This delicious recipe is from the book Fresh Thai by Oi Cheepchaiissara. The cilantro roots add a depth of flavor that you should try if you can get them; if not, substitute cilantro stems (preferable) or leaves. Wonderful with steamed rice to soak up the sauce. The prep time is for shrimp that is already peeled and deveined. Serves 4 as an appetizer or 2 as a main dish. Ingredients:
1 lb medium raw shrimp, peeled and deveined |
5 garlic cloves, roughly chopped |
15 cilantro roots, roughly chopped |
10 black peppercorns |
1 1/2 tablespoons sunflower oil |
2 tablespoons vegetable stock or 2 tablespoons seafood stock |
1 tablespoon oyster sauce |
1 tablespoon light soy sauce |
cilantro leaf (to garnish) |
Directions:
1. Use a mortar and pestle to grind the garlic and cilantro roots into a rough paste.
2. Add the peppercorns and continue to grind roughly.
3. Heat the oil in a wok or skillet and stir-fry the garlic paste over medium heat for 1-2 minutes until fragrant.
4. Add the shrimp, stock, oyster sauce, and soy sauce, and stir-fry for another 2-3 minutes or until the shrimp open and turn pink.
5. Garnish with a few cilantro leaves and serve immediately.
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