Lemongrass Marinated Prawns
Ingredients
- 500 gShrimp (peeled, tail on)
- 2 pclemongrass (finely minced)
- 2 pcGarlic (minced)
- 10 ggalangal (grated)
- 1 pcThai chili (sliced)
- 2 tbspfish sauce
- 2 tbspLime juice
- 1 tsppalm sugar
- 2 tbspPeanut oil
- 10 gFresh cilantro (leaves only)
Method
Firm, pearly prawns quickly seared to lock in the zesty aroma of lemongrass and galangal. A hint of chili awakens the palate without overpowering the delicate shellfish.
- 1
Remove the tough outer leaves of the lemongrass. Finely mince the tender white core. Pound the garlic, galangal, and Thai chili in a mortar to create a coarse paste that releases all the essential oils.
- 2
In a bowl, mix the aromatic paste with the fish sauce, lime juice, and palm sugar. Add the peeled prawns. Toss well to coat and let rest in the refrigerator for 15 minutes.
- 3
Heat the peanut oil in a wok or large pan until smoking. Toss in the prawns with their marinade. Sear for 2 minutes, stirring constantly until the flesh is pink and the juices lightly caramelize.
Frequently asked questions
How do you get this dish right?
- Do not exceed 20 minutes of marinating; the lime juice's acidity will start 'cooking' the flesh and make it mushy.
- Prawns are done as soon as they change color and form a C-shape; if they curl into an O, they are overcooked.
How long does this dish keep?
Consume immediately after cooking to maintain the prawn's crunchy texture. Does not reheat well.
