Shrimp Fried Rice With Nam Prik Pao And Crispy Lemongrass Recipe – a delicious recipe with stalks lemongrass, vegetable oil, shrimp, Nam, leftover cooked long-grain rice, sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
With a sharp knife, trim off the ends of lemongrass stalks and slice them crosswise as thinly as possible. Stop when the purple rings inside the stalks disappear. Reserve woody parts of lemongrass for another use.
2
Put lemongrass slices and oil in an 8-inch skillet or a 1-quart saucepan; set over low heat. Stir constantly until lemongrass turns light brown, 3 to 4 minutes. Remove pan from heat immediately. The color of the lemongrass will deepen a bit more with the residual heat; at this point, fish out the lemongrass, reserve the oil, and set it aside.
3
Heat a 12-inch skillet or wok over high heat. Add 2 tablespoons of the reserved lemongrass-infused oil to the skillet, followed by shrimp; stir. Once shrimp starts to turn opaque, about 2 minutes, add rice and Nam Prik Pao; stir until rice kernels are thoroughly coated with Nam Prik Pao.
4
Season fried rice with fish sauce to taste. Serve fried rice with a few slices of cucumber and one quarter of lime per serving.
1054
kcal
Calories
32
g
Fat
159
g
Carbs
35
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 stalks lemongrass, 1/2 cup vegetable oil, 3/4 pound medium shrimp, peeled and deveined, 1/4 cup Nam Prik Pao (see note), and more.
Yes, Shrimp Fried Rice With Nam Prik Pao And Crispy Lemongrass Recipe 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.
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