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Print this Recipe    Garlic Shrimp

Thai Lemon-Coriander Sauce

1/2 medium red pepper, finely chopped
1/2 small red onion, finely chopped
1 tsp chopped garlic
4 tbsp soya sauce
1 tbsp vegetable oil
1 tbsp sugar
3 tbsp lemon juice
handful fresh coriander leaves, finely chopped

Thoroughly mix all the ingredients in a work bowl and let rest for
20-30 minutes.


Garlic Shrmps (Goong Kratiam)

16 lagre shrimps, shelled and deveined
1 tbsp sugar
2 tbsp soya sauce
1 tsp oyseter sauce
1 tsp black pepper
1 tbsp chopped garlic
5 tbsp vegetable oil
1/2 red pepper, cut in strips

In bowl, combine shrimps, sugar, soya sauce, oyster sauce, black
pepper and garlic. Throughly coat shrimps and let stand for 3-5
minutes, uncovered.

Heat oil in wok or large frying pan on high heat until oil is about
to smoke. Add shrimps with the marinade and stir-fry on maximum
heat for 3 minutes until the shrimps 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.

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