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
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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


  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.
  2. 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.