Shell the shrimp, keeping the tails intact for an elegant presentation.
In a mortar, crush the chopped coriander stalk (including root), coriander seeds, green peppercorns, and garlic. Transfer to a bowl with half the oil, add the shrimp, and toss to coat evenly. Marinate in the refrigerator for at least 3 hours for deep flavor infusion.
Heat the remaining oil in a wok over high heat. Sauté the shrimp until fully cooked and vibrant pink, about 5 minutes.
Remove from heat, then gently mix in the bean sprouts, chopped coriander, fried shallot, and fried garlic.
Garnish with fresh coriander leaves and serve immediately for the best texture and taste.
Pro Tip: Source fresh coriander stalks from Asian grocery stores—reserve leaves for other uses and thoroughly wash stems and roots before chopping.
Fried garlic and shallots are staples in Thai cooking, adding irresistible crunch and aroma. Find them at Asian markets or make your own for authenticity.
Source: Thai Cooking for Beginners, Marabout Chef.
