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Thai   -   Gkoong Tawd Gkratiem Priktai (Pepper Encrusted Shrimp)   adapted from Dancing Shrimp by Kasma Loha-Unchit

  • 1 Pound Medium Shrimp -- With Shells
  • 1 Cup Peanut Oil -- For Deep-Frying
  • 2 Tablespoons White Pepper -- Coarsely Ground
  • 10 Cloves Garlic -- Chopped
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Fish Sauce
Directions Do not shell shrimp. Combine pepper, garlic, cornstarch and fish sauce. Toss in shrimp and mix well. Heat oil and drop shrimp into the oil. Fry until the shrimp turn golden brown. Remove and serve with rice. Thai people eat the shrimp, shell, tail and all. Shell if desired.
Serves 4
Time to Make 0:00
Extra Info The book for this recipe is out of print, amazon may have used copies for sale, but we suggest you browse the author's site. She has copies for sale, and you would benefit her directly for coming up with such yummy recipes.

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