Gung kratiem
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Clantro -- * |
| 1 | large | Garlic head |
| ¼ | cup | Vegetable oil |
| ½ | teaspoon | Fresh ground pepper |
| 1 | pounds | Large shrimp |
| 1 | cup | Water |
| 3 | tablespoons | Thai fish sauce (Nam Pla) |
| 2 | tablespoons | Sugar |
| Sliced vegetables (garnish) | ||
| Freshly cooked rice | ||
Directions
(Thai Garlic Shrimp) * Use the roots (if possible) and 1" of the stems from the 2 bunches of cilantro.
Separate the cloves of the head of garlic. Peel and devein the shrimp or prawns. Finely mince cilantro and garlic in processor, using on/off turns, or mash in mortar with pestle until smooth paste forms.
Heat oil in wok or heavy large skillet over medium-high heat. Add garlic mixture and pepper and stir until garlic is golden brown. Add shrimp and stir to coat with oil. Add water, fish sauce and sugar and bring to boil. Transfer to platter. Garnish with sliced cucumbers, radishes and tomatoes if desired. Serve immediately with rice.
****From Cooking with Bon Appetit Series: Oriental Favorites**** Recipe By :