GOONG KRATIEM PRIK THAI (THAI GARLIC SHRIMPS)

Aug 16

Aug 16 GOONG KRATIEM PRIK THAI (THAI GARLIC SHRIMPS)

The Kitchen Scholar

Shellfish

SOURCE: PANURAT POLDITMONTRI, JUDY LEW, AND WILLIAM WARREN. THAILAND, THE BEAUTIFUL COOKBOOK: AUTHENTIC RECIPES FROM THE REGIONS OF THAILAND.

Thai cooks fully utilize cilantro or coriander in the kitchen that the herb roots even figure in their pounded condiments. Unlike the leaves, the roots lack 2-decenal and thus impart the woody and green fragrance notes in place of the soapy and waxy aroma. Their most prominent application in authentic Thai cuisine manifests in a flavorful camaraderie with garlic and white peppercorns known as kratiem prik thai, a highly versatile and robust paste somewhat similar to the pesto and pistou of the Italian and French Riviera. Cast this blended trinity into a marinade for shrimps and be awed at the revealing richness and complexity lent to the stir-fry! — Thai cooks fully utilize cilantro or coriander in the kitchen that the herb roots even figure in their pounded condiments. Unlike the leaves, the roots lack 2-decenal and thus impart the woody and green fragrance notes in place of the soapy and waxy aroma. Their most prominent application in authentic Thai cuisine manifests in a flavorful camaraderie with garlic and white peppercorns known as *kratiem* *prik thai*, a highly versatile and robust paste somewhat similar to the *pesto* and *pistou* of the Italian and French Riviera. Cast this blended trinity into a marinade for shrimps and be awed at the revealing richness and complexity lent to the stir-fry!

Ingredients

8 large garlic cloves

2 tablespoons/25 grams cilantro or coriander root

1 teaspoon/3 grams white peppercorns

1/2 teaspoon/3 grams salt

2 tablespoons/30 mL fish sauce

1 1/2 tablespoons/20 grams sugar

1 pound/500 grams large shrimps, peeled, deveined and cleaned

3 tablespoons/45 mL peanut oil

1 cucumber, halved lengthwise and seeded, for garnish

1 tomato, stemmed, halved, and seeded, for garnish

Specific Equipment

Mortar and pestle, preferably granite

Small bowl

Medium-sized wok OR skillet

Serves 4

Instructions

1. Crush garlic cloves, cilantro or coriander root, and white peppercorns to a fine paste with a mortar and pestle. Season with salt, fish sauce and sugar. Continue stirring the mixture with a pestle until well-blended.

2. Transfer the paste to a small bowl and marinate in the shrimps for 10 minutes.

3. Pour peanut oil into a wok or skillet and place over medium-high heat until smoking hot. Sauté in the shrimps, continuously tossing for 4 minutes or until the shrimps are fully cooked and have turned pink. Remove the wok or skillet from heat.

4. Place the cucumber halves, skin side down, on a serving platter. Place each tomato half on the center of the cucumber and divide the shrimps equally between each cucumber half.