Malaysian Black Pepper Shrimp
- 5 pounds shrimp, peeled and deveined
- 1/4 cup dark soy sauce
- 4 teaspoons oyster sauce
- 3 limes, juiced
- 1/2 cup grated coconut palm sugar
- 3 tablespoons freshly cracked black pepper (largest grind on a peppermill)
- 3 tablespoons canola oil
- 1/4 cup chopped garlic
- One 4-inch piece ginger, peeled and minced
- 4 tablespoons unsalted butter
- 1 ounce fresh cilantro leaves
- 1 ounce fresh mint leaves
- Toasted sourdough bread, sliced 1-inch-thick, brushed with olive oil, for serving
- Lime wedges, for serving
1) In a small bowl, combine the dark soy, oyster sauce, lime juice, coconut palm sugar and half the black pepper. Set aside.
2) Heat the oil in a large saute pan or skillet over high heat. Add the garlic, ginger and the remaining black pepper and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the shrimp. Sauté, stirring and shaking the pan to prevent sticking, 5 to 7minutes. Add the oyster sauce mixture. Stir well. Add the butter, stir well and pour out into a large bowl.
3) Serve immediately with the fresh herbs sprinkled over the top, toasted bread and wedges of fresh lime to squeeze over the shrimp.
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