Ingredients

 4 ounces fresh ginger, peeled
3 stalks celery with leaves
3 scallions
Large bunch coriander
Large bunch mint
4 tablespoons mirin
2 tablespoons hot sesame oil (Asian sesame oil mixed with 1/4 teaspoon cayenne may be substituted)
24 shrimp (15-20 size), peeled and deveined
Salt and finely ground black pepper
Canola oil for sautéing

Instructions

Place the ginger, celery, scallions, coriander, and mint on a large cutting board and pound with the bottom of a heavy saucepan till smashed. Place in a large bowl, and add mirin and sesame oil.

Season the shrimp with salt and pepper. Heat a few drops of canola oil in a nonstick sauté pan over medium-high heat. Add shrimp in batches, and sear for 2 minutes per side until just opaque. Immediately add the shrimp to the marinade, and toss to coat. (There will be very little liquid in the bowl.) Allow to cool, and marinate in the refrigerator for 2 to 4 hours, tossing shrimp once or twice. Serve mounded on a platter. (Published 2001)