Recipe courtesy of Caprial Pence
Chile-Lemongrass Prawns
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 99
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 46
- Sodium
- 484
- Total: 33 min
- Prep: 25 min
- Cook: 8 min
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.