© Quentin Bacon
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

How to Make It

Step 1    

In a small dry skillet, toast the peppercorns over moderate heat just until fragrant, about 1 minute. Transfer to a mortar and coarsely crush. Add the garlic, cilantro, ginger, chiles, lime zest and salt and pound to a coarse paste.

Step 2    

Heat the oil in a large skillet. Add the paste and stir-fry over high heat for 30 seconds. Add the shrimp and stir-fry until opaque throughout, about 2 minutes. Stir in the soy sauce. Transfer to a bowl, add the basil and serve.

Serve With

Steamed jasmine rice.

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