Lemongrass Marinated Prawns

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.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 213
• Protein: 25 g
• Carbs: 5 g
• Fat: 9 g

Ingredients

• 500 g Shrimp ( peeled, tail on )
• 2 piece lemongrass ( finely minced )
• 2 piece Garlic ( minced )
• 10 g galangal ( grated )
• 1 piece Thai chili ( sliced )
• 2 tbsp fish sauce
• 2 tbsp Lime juice
• 1 tsp palm sugar
• 2 tbsp Peanut oil
• 10 g Fresh cilantro optional ( leaves only )

Instructions

1. Preparing the aromatic base

   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. Marinating the prawns

   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. High heat searing

   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.

Chef's tips

• 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.

Storage

Consume immediately after cooking to maintain the prawn's crunchy texture. Does not reheat well.