Steamed Shrimp With Lemon Grass-Coconut Sauce

1. 1

   Trim ends from lemon grass, then bruise 3 stalks all over with back of a knife.

2. 2

   Cut in half and place in saucepan with nam pla.

3. 3

   Squeeze juice of 2 limes into pot, then toss in lime rinds.

4. 4

   Top with shrimp, cover tightly, and turn heat to medium-high.

5. 5

   Cook for 5 to 10 minutes, or until shrimp are pink and firm.

6. 6

   Remove shrimp and chill.

7. 7

   Remove hard outer layers from remaining lemon grass stalk and mince tender core; you will get about a teaspoon.

8. 8

   Combine this with chili, coconut milk, sugar and saffron in a small saucepan over low heat.

9. 9

   Cook, stirring occasionally, until mixture is a uniform yellow.

10. 10

    Remove chili and chill.

11. 11

    Cut remaining lime into wedges.

12. 12

    Taste sauce and add salt if necessary.

13. 13

    Serve cold shrimp topped with cold sauce and accompanied by lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.