Chile-Lemongrass Prawns Recipe

Name: Chile-Lemongrass Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Add the ginger, garlic, and shallots, and saute for 1 minute.
3
Add the prawns and cook just until they start to turn pink, 2 to 3 minutes.
4
Add the mirin and lemongrass, and cook, stirring often, 2 to 3 minutes longer.
5
Add the stock and chile sauce, and cook until the prawns are just cooked through.
6
Season, to taste, with soy sauce.
7
Serve warm.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 tablespoon peeled, chopped fresh ginger, 3 cloves garlic, chopped, 2 shallots, chopped, and more.

Yes, Chile-Lemongrass Prawns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Lemongrass Prawns

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