Recipe(tried): Thai Stir-Fried Shrimp with Lemon Grass

Thai Stir-Fried Shrimp with Lemon Grass
serve 6

A. Mixture
1 T. finely chopped fresh lemon grass (or 1 t. powdered)
1 T. finely chopped garlic
1 t. peppercorns, whole or freshly ground
t. salt
4 dried red chili pepper, seeded, soaked, and coarsely chopped
B. Mixture
3-4 T. fish sauce (nam pla) (depending on desired saltiness
1 T. brown sugar
1 T. cornstarch dissolved in 2 T. water
4 T. vegetable oil

2 lb. (1 kg) large shrimp, shelled and deveined
lb. (115gm) button mushrooms, cut in half
lb. (115gm) snow peas, stringed

Garnish
cup coarsely chooped or crushed peanuts
2 T. silvered green onion tops

Pound the (A) ingredients to a paste in a mortar or whir in a blender or food processor.
Mix the (B) and set aside.
Heatthe oil in a frying pan or wok over medium-high heat. Add the (A) and stir-fry until the aroma is released -only a few seconds. Increase the heat to high and stir-fry the shrimp, mushrooms, and snow peas for approx. 3 minute. (do not over cook the shrimp.) Add the (B) and blend well.
Transfer to a serving dish and sprinkle with the crushed peanuts and slivered onion tops before serving. Can be eaten with rice or fried fine noodles.