Stir-Fried Thai-Style Shrimp with Chiles and Shallots

Name: Stir-Fried Thai-Style Shrimp with Chiles and Shallots
Yield: Serves 4 with rice
Cuisine: Thai
Ingredients: 3/4 teaspoon, ground coriander; 1/8 teaspoon, ground white pepper; 1 teaspoon, light brown sugar; 1 tablespoon, fish sauce; 1 1/2 pounds, extra-large shrimp (21 to 25 count), peeled and deveined; 2 tablespoons, fish sauce; 2 tablespoons, rice vinegar; 2 tablespoons, water; 1 tablespoon, light brown sugar; 1 tablespoon, Asian chili-garlic paste; 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 2 tablespoons, vegetable oil, plus 1 more teaspoon; 3 , serrano chiles (or jalapeño), halved, seeds and ribs removed, chiles cut crosswise into 1/8-inch-thick half-moons; 3 , medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated; 1/2 cup, fresh mint leaves, large leaves torn into bite-sized pieces; 1/2 cup, fresh cilantro leaves; 1/3 cup, chopped unsalted roasted peanuts (roughly chopped); , lime wedges for serving

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Appears in Cook's Illustrated September/October 2005

SERVES4 with rice

TIME1 hour

WHY THIS RECIPE WORKS

For a sophisticated Thai shrimp recipe using available ingredients and requiring minimal cooking time, we concocted a full-flavored marinade made with fish sauce, white pepper, citrusy coriander, and a little light brown sugar. To add heat ...

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