Ingredients

• Ingredients
  1. 1 teaspoon white peppercorns
  2. 2 garlic cloves, finely chopped
  3. 1 1/2 tablespoons coarsely chopped cilantro
  4. 1 tablespoon minced fresh ginger
  5. 1 or 2 fresh Thai or serrano chiles, minced
  6. 1 1/2 teaspoons finely grated lime zest
  7. 1 teaspoon salt
  8. 2 tablespoons vegetable oil
  9. 1 pound medium or large shrimp, shelled and deveined
  10. 2 tablespoons soy sauce
  11. 1 cup holy basil leaves, or 1/2 cup torn Italian basil leaves plus 1/2 cup torn mint leaves

Directions

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.
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.