1 lb. large shrimp, peeled and deveined, rinsed and drained
1/2 cup water
1/4 cup brown sugar (packed)
3 T Thai fish sauce
2 cloves garlic, minced
2 T fresh cilantro, leaves only, minced
1 t white peppercorns, lightly crushed
4 whole cilantro sprigs for garnish
Combine the water, brown sugar and fish sauce together in a medium saucepan. Cook, stirring, over low heat until the sugar dissoves, about 2 minutes. Add the garlic, minced cilantro and pepper. Bring to a boil over medium high heat and continue to boil until the sauce reduces and slightly thickens, 6 to 7 minutes. Add the shrimp and cook, stirring constantly to coat the shrimp with the sauce. Cook for about 2 minutes or until the shrimp are barely opaque. Remove to a bowl and let cool to room temperature.
Chill the shrimp for up to an hour in the refrigerator, tossing several times to coat with the sauce. Remove the shrimp with a slotted spoon and place on a serving platter garnished with the cilantro sprigs.
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