Thai Shrimp Pesto

Bases on a recipe from Real Thai. This dish uses black (or white) pepper rather than chilis. It is an old recipe, from before chilis were introduced to Thailand.
Serves 2.

• ½ tsp ground black pepper or 1 tsp whole peppercorns
• 2 tbsps chopped cilantro roots and 1 inch of stems (scrape roots to clean)
• 2 tbsp chopped garlic
• about 2 tbsp vegetable oil
• ½ lb raw peeled and deveined shrimp, rinsed and dried
• 1 tbsp fish sauce

Make the pesto using a mortar and pestle. If using whole peppercorns, crush them first. Then add the cilantro and garlic and mash to a pulp.

Add the oil to a medium-hot wok and fry the shrimp for 2 minutes: until pink. Add the pesto and cook for 2 minutes. Add the fish sauce, stir to combine, and serve.

Serve with rice and cucumbers or other mild dishes.

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