| Level: | Easy |
| Total: | 33 min |
| Prep: | 25 min |
| Cook: | 8 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon peeled, chopped fresh ginger
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 36 prawns (16 to 20 count), peeled and deveined, heads on, if desired
- 1/2 cup mirin
- 2 tablespoons very finely minced lemongrass
- 1/2 cup chicken stock
- 1/4 cup sweet hot chile sauce or mae ploy
- Soy sauce
Instructions
- Heat the vegetable oil in a wok or very large saute pan over very high heat until very hot. Add the ginger, garlic, and shallots, and saute for 1 minute. Add the prawns and cook just until they start to turn pink, 2 to 3 minutes.
- Add the mirin and lemongrass, and cook, stirring often, 2 to 3 minutes longer. Add the stock and chile sauce, and cook until the prawns are just cooked through. Season, to taste, with soy sauce. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 99 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 46 mg |
| Sodium | 484 mg |
Reviews
I would switch up the order and saute’ the shrimp first to get a little brown on them and then remove them until I add them to cook in the sauce at the end. If you use a wok with really high heat, you may not need to do this.
Also, if you make the dish for two, only reduce the shrimp by half. You will want more sauce as it is the most exciting part of the dish.
I made this dish because I had never cooked with lemon grass.
I am excited to try it with fish and chicken.
Delicious!
Great — never cooked before with lemon grass. It was fabulous — served it in a big bowl family style for dinner guests. With the flavorful broth, it probably would have been better to serve it with jasmine rice than with the Orange Chile Noodles which was recommended as a side on the website. Need a neutral side to go with this very flavorful dish.