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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Thai Lemon-cilantro Sauce
½ medium red pepper, finely chopped
½ small red onion, finely chopped
1 teaspoon chopped garlic
4 tablespoon soya sauce
1 tablespoon vegetable oil
1 tablespoon sugar
3 tablespoon lemon juice
handful of fresh cilantro leaves, finely chopped
Thoroughly mix all the ingredients in a work bowl and let rest for 20 to 30 minutes.
garlic Shrmp (Kung Kratiam)
16 large shrimp, shelled and deveined
1 tablespoon sugar
2 tablespoon soya sauce
1 teaspoon oyster sauce
1 teaspoon black pepper
1 tablespoon chopped garlic
5 tablespoon vegetable oil
½ red pepper, cut in strips
Thai Lemon-cilantro Sauce
In bowl, combine shrimp, sugar, soya sauce, oyster sauce, black pepper and garlic. Throughly coat shrimp and let stand for 3 to 5 minutes, uncovered and un refrigerated. Heat oil in wok or large frying pan on high heat until oil is about to smoke. Add shrimp with the marinade and stir-fry on maximum heat for 3 minutes until the shrimp are browned and plump. Remove from heat. Line a serving plate with lettuce and transfer the shrimp. Top with red pepper strips and fresh coriander leaves and garnish with slices of tomatos. Also goes well on top of steamed rice. Accompany with Thai Lemon-cilantro Sauce