RecipesFromScratch.com -Krathong Thong

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Krathong Thong

8 large shrimps, shelled and deveined
1 small red pepper
1 small onion
2 tablespoons of vegetable oil
1 teaspoon of chopped garlic
1 tablespoon of soya sauce
1 teaspoon of sugar
1 tablespoon of fish sauce
1/2 teaspoon of chili green sauce
3 tablespoons of green peas, frozen
2 tablespoons of chopped coriander
1 tablespoon of lemon juice
24 extra thin/crispy pastry shells
Fresh coriander leaves

Chop and mince the shrimps using a chef's knife. Reserve. Finely chop the red pepper and onion, combine and reserve. Heat 2 tablespoons of oil in a wok or frying pan on medium high heat. Add the chopped garlic and stir fry for 1 minute. Add the minced shrimps and stir fry for 1 minute. Take the wok off the fire and add soya sauce, sugar, fish sauce and chili garlic sauce. Stir to mix. Return to the fire and stir fry for 1 minute. Add the reserved onion, red pepper, the peas, chopped coriander and lemon juice and stir fry for 2 - 3 minutes. Remove from the fire and transfer to a work bowl. working quickly, fill the shells with the stuffing, about 1 teaspoon of stuffing per shell. Serve immediately, decorate with fresh coriander leaves if desired. Serves 4

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