Kûng Phrik H̄ wān Kratium Thai Sweet Chile Garlic Shrimp Yield: Serves 4-6 Ingredients: 1 lb Jumbo Shrimp [21-25] (Kûng) - shelled and deveined; tail on 4 cloves Fresh Garlic (Kratiam) - minced ¼ Cup Thai Sweet Chile Sauce (Sxs̄ Phrik H̄ wān / Nam Jim Kai) 1 Tbs Chile Garlic Sauce (Nam Phrik Pao) 2 tsp Palm Sugar (Nam Tan Puek) - grated fine 1 Tbs Thai Thin/Light Soy Sauce (Si-io Kaow) Juice of 1 Lime (Naam Manao) Ground White Pepper (Phrik Thai Bpon) to taste 3 Tbs Peanut Oil (Dtohn Thuaa li Sohng) – divided -OPTIONAL GARNISH- Fresh Coriander Leaves (Phak Chi) - small chopped Fresh Thai Basil Leaves (Horapha) - small chopped Green Onion (Hom) - thin sliced Lime wedges (Manao) Preparation: 1) Lightly season the shrimp with the white pepper to taste 2) Heat 1 ½ Tbs (half) of the peanut oil in a medium/large wok or skillet over medium-high heat until shimmering - Once the oil is hot, add the shrimp and fry until slightly browned (apx 1 minute) - Flip and repeat 3) Transfer the seared shrimp to a clean plate and set aside until needed 4) Return the wok/skillet to the heat and add the reaming 1 ½ Tbs of the peanut oil and allow to heat for 30 seconds or so 5) Add the garlic and sauté until just golden (apx 45 seconds) - Add back the shrimp and give it a toss 6) Add the sweet chile sauce, chile garlic sauce, palm sugar, soy sauce, and lime juice - Sauté until sugar is completely dissolved and shrimp is well coated 7) Transfer to a serving dish, garnish as desired, and serve immediately with jasmine rice and/or green papaya salad (Som Tam) Taz Doolittle www.TazCooks.com .