Steamed Shrimp with Lemongrass-Coconut Sauce

1. 1

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

2. 2

   Cut them in half and put them in the bottom of a saucepan with the nam pla.

3. 3

   Squeeze the juice of two of the limes into the pot, then throw the limes themselves in there.

4. 4

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

5. 5

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

6. 6

   Remove the shrimp and chill.

7. 7

   Remove the hard outer layers from the remaining lemongrass stalk and mince the tender core; you wont get much more than a teaspoon or two.

8. 8

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

9. 9

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

10. 10

    Remove and discard the chile and chill.

11. 11

    Cut the remaining lime into wedges.

12. 12

    Taste the sauce and add a little salt if necessary.

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.