Active Time

　　20 minutes

　　Total Time

　　40 minutes

　　Pazon Thoke

　　

Ingredients

Makes 4 servings

　　2 garlic cloves, chopped

　　1/4 cup peanut oil

　　2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips

　　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

　　

Step 1

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.

　　

Step 2

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 temperature.