Lemon Grass Shrimp

By Pattywak

Review
4 months ago before I left my vacation home in Nevada, I threw in the left over fresh lemon grass, cilantro, shallots and asparagus + sweet basil seeds. To my surprise, they grown so well and lots of basil leaves, except the cilantro. The basil was like 2.5 feet high in spite of no one being there except the sun and the water dripping. It’s not only convenient when you need them and it’s organic too!

Cook’s Notes:

Use only the white part of the lemongrass. To grate, cut about 1-inch off the bottom part of the lemongrass, then grate with a fine grater such as Microplane. If you like your lemongrass shrimp spicier, lightly pound the bird’s eye chilies with a cleaver so as to release the heat. If not, leave them whole

Ingredients

• 1 1/2 tablespoons oil
• 1 small onion, quartered
• 1 tablespoon grated lemongrass
• 3 bird-eye’s chilies, lightly pounded
• 10 oz shelled and deveined shrimp
• 1 tablespoon hoisin sauce
• 1 teaspoon fish sauce
• 1/3 cup water
• 1 stalk scallion, cut into rounds

Preparation

Step 1

Heat up the wok with the oil. Add the onion, lemongrass, and bird’s eye chilies into the wok and do a few quick stirs before adding the shrimp. Stir continuously until the shrimp is half-cooked, then add the hoisin sauce, fish sauce, water, stir to combine well. When the sauce starts to bubble and the shrimp is cooked, add the scallion into the wok, stir a few times, dish out and serve immediately with steamed rice.