Make a deep slice in one edge side of each filet, thus, forming a deep pocket in each filet. Mix the soy sauce, rice vinegar, & sesame oil. Pour this over the filets. Cover & let stand in the refrigerator for 4-6 hours.

Take a pinch of the chopped coriander leaves and the peppercorns & pound them into a paste with a mortar. Heat the peanut oil in your wok. Fry the paste for 1 minute. Add the shrimp and stir fry for 45 seconds. Stir in the fish sauce the remove the mixture to cool. Wipe out your wok, pour in the corn oil and bring to medium heat. Drop the egg a spoonful at a time into the heated oil along with the pepper slivers. Cook until the egg is done. Drain and mix this with the shrimp mixtuire and sprinkle with the chopped coriander leaves. Spoon this into the pocket of each filet. Pin the pockets shut on each filet with a bamboo skewer. Grill the filets or broil them until you know that they are done. Serve garnished with the coriander sprigs and the lime wedges.