Chile-Lemongrass Prawns

Chile-Lemongrass Prawns
Chile-Lemongrass Prawns

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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.

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