Thai cuisine · Fish & Seafood

Goong Pad Prik Thai Dam

Shrimp stir-fried in the wok with coarsely crushed black pepper, plenty of garlic and glazed with dark soy sauce.

Ingredients · for 4 servings

• 600 g shrimp, peeled
• 1 tbsp black peppercorns
• 8 garlic cloves
• 4 spring onions
• 1 piece ginger (3 cm)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp palm sugar
• 3 tbsp oil
• 1 bunch cilantro

Instructions

1. Devein the shrimp, pat dry and marinate for 10 min. with 1 tbsp soy sauce; coarsely crush the peppercorns in a mortar so distinct pieces remain.
2. Slice the garlic, finely chop the ginger and cut the spring onions into 4 cm lengths, setting the green parts aside.
3. Mix the remaining soy sauce, dark soy sauce, oyster sauce and palm sugar with 4 tbsp water.
4. Heat the oil in a wok until very hot, fry the garlic and ginger for 20–30 sec. until the garlic turns golden at the edges, then add the crushed pepper and roast for 15 sec.
5. Add the shrimp and stir-fry for 2 min. until orange on the outside and just opaque inside, then pour in the sauce and simmer for 1 min. until it glazes the shrimp glossily.
6. Fold in the white spring onion pieces and serve immediately, sprinkled with the green parts and roughly torn cilantro.