Chile-Lemongrass Prawns

By á-174942

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon chopped peeled fresh ginger
• 3 garlic cloves chopped
• 2 shallots chopped
• 36 prawns - (16/20 ct) peeled, deveined, and heads left 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 (nuoc cham ga or mae ploy, a Thai condiment)
• Soy sauce to taste

Details

Servings 6

Preparation

Step 1

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.

This recipe yields 6 servings.