6 cilantro roots with stems, washed thoroughly and coarsely chopped (about 1/2 cup)

4 garlic cloves, halved

1 green onion, cut into pieces

1/2 tsp sugar

1/4 tsp peppercorns

2 tbsp (30 ml) oyster sauce

2 tbsp (30 ml) soy sauce

1 1/2 lb (675 g) medium-sized shrimp, peeled, deveined and patted dry

2 tbsp (30 ml) vegetable oil

In a small food processor, finely chop the cilantro, garlic, green onion, sugar and peppercorns. Stir in the sauces. Set aside.

In a large non-stick skillet over high heat, stir-fry half the shrimp at a time in the oil, about 2 minutes. Drain on paper towels. Add the cilantro sauce to the skillet and cook for 30 seconds or until syrupy. Return the shrimp to the skillet and toss to coat.

Serve with white rice and garnish with cilantro leaves, if desired.

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