Thai cuisine · Fish & Seafood

Goong Tod Kratiem

Crispy garlic-pepper shrimp from the wok – simple, fragrant, ready in minutes.

Ingredients · for 2 servings

• 400 g large shrimp (raw, peeled)
• 8 garlic cloves
• 1 tsp white pepper (coarsely crushed)
• 2 tbsp fish sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 5 tbsp oil
• 1/2 bunch cilantro
• 300 g jasmine rice
• 1 lime

Instructions

1. Cook the rice. Pat the shrimp dry.
2. Coarsely chop the garlic – not too fine, it should form crispy little pieces.
3. Slowly fry half the garlic in the oil until golden brown and lift it out – this is the crispy topping.
4. Briefly fry the remaining garlic with the pepper, add the shrimp and fry over high heat for 2–3 min.
5. Add the fish sauce, oyster sauce and sugar and toss until glossy.
6. Serve over rice, sprinkled with the fried garlic and cilantro, and with lime on the side.