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Stir-Fried Black Pepper and Garlic Shrimp
Plump, stir-fried shrimp meets bold flavor in an aromatic mix of garlic, pepper and cilantro. The ingredients, minced to a paste (or pounded in a mortar with a pestle) are based on Thai raak phak chee kratiem prik, made of garlic, pepper and cilantro roots and often used to season meat and seafood. In the U.S., bunches of cilantro usually are trimmed of the roots, so we swap in the stems. White pepper is particularly nice, but either black or white peppercorns work well. Lime juice and cilantro leaves brighten the finished dish.
4
Servings
25 minutes
Ingredients
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1½
pounds extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry
-
6
teaspoons fish sauce, divided
Directions
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01In a medium bowl, toss the shrimp with 1 teaspoon fish sauce. Put the garlic and cilantro stems in a mound on a cutting board. Sprinkle with a pinch of salt, then mince them together until broken down to a paste. Transfer to a small bowl and stir in the pepper. (Alternatively, use a mortar and pestle to pound the garlic, cilantro stems, salt and pepper into a paste.) In another small bowl, stir together the remaining 5 teaspoons fish sauce and sugar until the sugar dissolves; set aside.
Reviews
March 27, 2023
Great flavor, little effort needed
Great flavor, little effort needed. I cannot possibly see how you would need to add salt after cooking.
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