Peppered Shrimps with Leek
Preparation Time: 20 minutes | Cooking Time: 10 minutes
1 large leek
500g uncooked king shrimp
2 tablespoons oil
1 clove garlic, crushed
1 tablespoon fish sauce
1 teaspoon brown sugar
1 teaspoon cracked black peppercorns
1 teaspoon chopped fresh coriander leaves
Cut leek in half, cut into 3cm pieces. Add leek to pan of boiling water, boil until just tender; drain.
Shell shrimps, leaving tail intact. Cut along center back of shrimps, remove vein, flatten shrimps slightly. |
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Heat oil in wok, stir-fry shrimps and garlic for 2 minutes. Add sauce, sugar and peppercorns, stir-fry until shrimps are tender. Serve shrimps over leek, pour over liquid, sprinkle with coriander.
Serves 4.
Store
Best made just before serving; shrimps can be prepared 6 hours ahead. Store, covered, in refrigerator.
Per serving: 10.2g fat, 159 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
