INGREDIENTS

INSTRUCTIONS

CILANTRO PESTO:  Using a mortor and pestle or a spice grinder, crush
or grind the peppercorns to a fine powder.  Combine the pepper,
cilantro roots and garlic; work the three inngredients innto a fairly
smooth paste in the mortor or in a small blender or food processor.  If
you use a blender or food processor, you may need to add a little
vegetable oil or water to ease the grinding.  Make about 1/4 cup.  For
an industrial strength batch use 1 tb peppercorns, 1/2 cup  cilantro
roots and 1/2 cup garlic. To store the pesto for later use,  put in a
glass jar, pour a little oil onto the surface to cover it  and seal
tightly.  It will keep nicely for about 1 week in the  refrigerator.
CLAY POT SHRIMP:  Place the noodles in a large bowl and add warm  water
to cover.  Soak the noodles until they become limp and white,  about 15
minutes.  Drain and set aside.  You should have about 5 cups  softened
noodles.  In a large clay pot or flameproof, heavy-bottomed  casserole,
heat the oil over medium heat until hot, about 1 minute.  Add the pesto
and stir-fry until fragrant, about 1 minute, adding a  little more oil
if it sticks or burns.  Add the ginger and shrimp and  stir-fry for 1
minute. Toss in the green onion, turning the mixture  once more.
Transfer the shrimp to a plate and set aside while you  prepare the
noodles and sauce. In a small bowl, combine the chicken  stock, fish
sauce (Nam Pla), oyster sauce, rice wine, soy sauce,  sesame oil, sugar
and salt; stir to mix well. Place the soaked  noodles in the clay pot
in which you cooked the shrimp mixture.  Scrape the shrimp mixture over
the noodles and pour in the chicken  stock mixture.  Toss the noodles
and shrimp a little to combine them  with the sauce, then cover the pot
tightly. Place the clay pot over  medium heat and cook until the
noodles are soft and clear and the  shrimp is done, about 10 minutes.
Sprinkle with the cilantro leaves  and serve at once. From: Real Thai,
The Best Of Thailand's Regional  Cooking by Nancie McDermott, 1992
Chronicle Books ISBN 0-8118-0017-2.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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