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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.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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