Chile-Lemongrass Prawns

Total Time:
33 min
Prep:
25 min
Cook:
8 min

Yield:
6 servings
Level:
Easy

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
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.


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