Recipe courtesy of Caprial Pence
Chile-Lemongrass Prawns
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- Level: Easy
- Total: 33 min
- Prep: 25 min
- Cook: 8 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 33 min
- Prep: 25 min
- Cook: 8 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
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.
