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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Pazon Thoke Ingredients:
2 garlic cloves, chopped |
1/4 cup peanut oil |
2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips |
1/3 cup thinly sliced shallot |
1/2 teaspoon minced seeded fresh green thai or serrano chile, or to taste |
1/4 cup asian fish sauce |
1/4 cup fresh lime juice |
4 qt water |
1 tablespoon salt |
2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife |
1 1/2 lb large shrimp (24 to 30), shelled and deveined |
1/3 cup salted roasted peanuts, finely chopped |
garnish: fresh cilantro leaves and lime wedges |
Directions:
1. Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes. Pour oil through a sieve into a large heatproof bowl and discard garlic. Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
2. Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes. Drain in a colander and discard ginger. Add shrimp to tomatoes, then add peanuts. Toss to combine and season with salt. Serve warm or at room temperature.
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