Chile-Lemongrass Prawns (Sara Moulton) |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Ingredients:
1 tablespoon vegetable oil |
1 tablespoon peeled, chopped fresh ginger |
3 cloves garlic, chopped |
2 shallots, chopped |
36 prawns (16 to 20 count), peeled and deveined, heads on, if desired |
1/2 cup mirin |
2 tablespoons very finely minced lemongrass |
1/2 cup chicken stock |
1/4 cup sweet hot chile sauce or mae ploy |
soy sauce |
Directions:
1. Heat the vegetable oil in a wok or very large saute pan over very high heat until very hot. Add the ginger, garlic, and shallots, and saute for 1 minute. Add the prawns and cook just until they start to turn pink, 2 to 3 minutes.
2. Add the mirin and lemongrass, and cook, stirring often, 2 to 3 minutes longer. Add the stock and chile sauce, and cook until the prawns are just cooked through. Season, to taste, with soy sauce. Serve warm.
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