Photograph of the finished Spicy Lemongrass Prawns

Vietnam · Tôm xào sả cay

Spicy Lemongrass Prawns

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.3 kg
  • Photograph of Lemongrass Lemongrass 200 g
  • Photograph of Chilli Chilli 16
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Makrut lime leaves Makrut lime leaves 24 leaves
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Finely chop the white base of the lemongrass and set aside a portion that has been cut into pieces and crushed.
  2. 2 Trim the shrimp's antennae, leave the shells on, and pat them dry.
  3. 3 Sauté chopped lemongrass in oil for 3 minutes over medium heat until golden and fragrant without burning.
  4. 4 Sauté the lemongrass for a full 3 minutes to remove the pungent smell; sautéing it too quickly will result in a dish with the bitter taste of fresh lemongrass.
  5. 5 Add the shrimp and stir-fry over high heat for 2 minutes, then season with fish sauce and sugar.
  6. 6 Mix in the chopped chili peppers, crushed lemongrass, and shredded kaffir lime leaves after turning off the heat, then sprinkle with pepper.
Start cooking