Thai shrimp with lime, garlic, chili, coriander vinaigrette

Ingredients for 2 servings:

• 600 g raw prawns, with shell
• 3 tbsp soy sauce, light
• ½ tsp black pepper, ground
• 4 large garlic cloves, chopped
• 5 chili peppers (long-red Thai chili peppers), pitted and chopped
• 5 stalks of coriander
• 1 coriander root, scraped and chopped
• 5 tbsp lime juice, freshly squeezed
• 1 ½ tbsp palm sugar, crushed
• 4 tbsp fish sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pad Gung

Prepare the shrimp. Remove the head and remove the intestines. Leave the tail attached. Rinse the shrimp, pat dry, and marinate in the refrigerator with the soy sauce and pepper for about 20 minutes. Meanwhile, pluck the coriander leaves and chop the stems. Crush the coriander root, coriander stems, garlic, and chili peppers in a mortar and pestle. In a bowl, combine the lime juice, palm sugar, and fish sauce. Add the crushed paste and mix well. Heat the oil in a wok or frying pan over medium heat. Fry the shrimp without the marinade for about 3 minutes, until reddish brown. Arrange the shrimp on a warmed platter, drizzle with some of the vinaigrette, and sprinkle with the coriander leaves to serve. Pass the remaining vinaigrette separately to each person at the table to adjust the spiciness and flavor.