Preparation time: 20 minutes
Persons: 6

Ingredients 
- 1 kg big, raw shrimps*
 
Marinade
- 3 tablespoons of fresh coriander leaves, chopped  
- 2 teaspoons of fresh coriander carrot, coarsely chopped
- 4 cloves of garlic*
- 2 teaspoons of fresh green peppercorn*

Sauce mix
- 1 tablespoon of light soy sauce*
- 1½ tablespoon of oyster sauce*
- ½ teaspoon of sugar

Garnish
- 2 spring onions, cutted in rings
- 1 tablespoon of shallots, minced*
- 1 red chilli pepper, seedless and cutted*
- oil*
*Available at Oriental Webshop 

Directions
1. Melt the shrimps for a day in the refrigerator. People eat the skin on the thai way, but it is also possible to peel off the skin. This is how you do it: remove the skin from the shrimps and keep the tail. Cut every shrimp on the back open, but not in half.

2. Stamp in a mortar or puree in a food processor 2 tablespoons of coriander leaves, the coriander carrot, the green peppercorn and the 4 cloves of garlic to a paste. Mix the paste, shrimps and 1 tablespoon of oil in een big bowl and cover the lid. Let this rest in the refrigerator for 3 hours.

3. Mix the soy sauce, oyster sauce and sugar in a bowl. Then add the shrimps and paste to it. Heat up the oil in a pan. Cook the cloves of garlic and shallots in a pan, untill its get goldbrown and fragrant. Get it of the stove, cover it and put it aside.

4. Heat up the oil in a pan. Stir-fry the shrimps with the mixtures for multple dishes, untill the shrimps are ready and gets crunchy on the side, or untill the garlic starts to smell fragrant and starts to become light brown. Get the wok of the stove and season the shrimps with salt and pepper. Sprinkle the remaining coriander leaves over the shrimps, together with the baked garlic and shallots. Finally pour the red chilli pepper in the dish. 

5. Serve the dish with pandan rice.

6. Enjoy your meal!