2 cloves garlic, minced
6 peppercorns, crushed
1 teasp finely chopped cilantro roots
1 T Thai fish sauce (see sauce recipe below)
36 large shrimp, deveined, peeled,tails left on
won ton skins 3 1/2 in. square cut diagonally
1/2 C peanut oil 
3/4 cup Indonesian soy sauce

Combine garlic, pepper, cilantro and fish sauce in a bowl 
add shrimp toss well let sit for 15 min. or more , drain. 
Wrap won ton skin around the center of shrimp letting 
the tailand top exposed, dip finger in a little water to 
seal won ton.  Heat peanut oil in skillet. Cook 6 -8  at 
a time, 1 min. on each side until golden. Drain on 
paper towels, serve immediately with Indonesian 
soy sauce for dipping.

1/3 C dark brown sugar packed
1/3 C water
1/3 C soy sauce
2 T light molasses
1 teasp grated fresh ginger
1/4 t coriander
1/8 t fresh gr.white pepper

Place water and sugar in sauce pan cook on low heat, 
stirring till sugar dissolves, increase heat to medium 
at a slow boil till mixture thickens about 2 min.  
Reduce heat to low and stir in the soy sauce, molasses 
ginger, coriander an pepper. simmer another 2 min. 
stirring frequently. Sauce may be stored intight container
in frig for 2 months.

1 can 2 oz. anchocies (drained)
2 cloves garlic (lightly bruised)
1/2 teasp packed brown sugar 
1/4 teasp salt
1 1/4 C water

Place all ingredients in heavy sauce pan, simmer 
over medium heat for 10 min without stirring. 
Remove from heat, cool slightly then strain 
through cheese cloth. makes about 3/4 C can 
be stored in frig for 2 wks. It calls for 1 T of
this in marinate but I accidentally used the
whole thing? 

Annette & Rink (Thai Dinner 11/18/00)