Gung kratiem

Yield: 4 servings

Measure 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
\N \N Sliced vegetables (garnish)
\N \N Freshly cooked rice

(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 :

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