Spicy Lemongrass Shrimp
By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
This easy shrimp dish has a touch of sweetness typical of many Vietnamese dishes, as well as the fragrance of lemongrass, rice wine and fish sauce. Stir-fry over high heat for the best flavor and texture.
11/2 lbs (700 g) fresh medium shrimp, peeled and deveined
2 tablespoons oil
2 teaspoons minced garlic
1/4 teaspoon salt
Sprigs of coriander leaves (cilantro), to garnish
2 teaspoons fish sauce
2 teaspoons rice wine, sherry or sake
2 teaspoons sugar
1 finger-length red chili, deseeded and minced or ground to a paste in a mortar
1/4 teaspoon freshly ground black pepper
1 stalk lemongrass,
thick bottom part only, outer layers discarded, inner part thinly sliced
1 teaspoon minced garlic
1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2 Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds. Add the shrimp with the Marinade, and stir-fry until the shrimp turn pink and are just cooked, 2 to 3 minutes. Finally season with the salt and remove from the heat.
3 Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve hot with steamed rice.
Preparation time: 20 mins + 30 mins to marinate
Cooking time: 5 mins