2 garlic cloves, chopped
1/4 cup peanut oil
2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick
1/3 cup thinly sliced shallot
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
4 qt water
1 tablespoon salt
2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife
1 1/2 lb large shrimp (24 to 30), shelled and deveined
1/3 cup salted roasted peanuts, finely chopped
Garnish: fresh cilantro leaves and lime wedges
Cook garlic in oil in a small heavy saucepan over moderate heat, stirring
occasionally, until golden, about 2 minutes. Pour oil through a sieve into a
large heatproof bowl and discard garlic. Cool oil, then toss with tomatoes,
shallot, chile, fish sauce, and lime juice.
Bring water, salt, and ginger to a
boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes.
Drain in a colander and discard ginger. Add shrimp to tomatoes, then add
peanuts. Toss to combine and season with salt. Serve warm or at room
Makes 4 servings.