PreviousContentsNext

Chile-Lemongrass Prawns

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

1

Heat the vegetable oil in a wok or very large saute pan over very high

2

heat until very hot. Add the ginger, garlic, and shallots, and saute for 1

3

minute. Add the prawns and cook just until they start to turn pink, 2 to 3

4

minutes.

5

Add the mirin and lemongrass, and cook, stirring often, 2 to 3 minutes

6

longer. Add the stock and chile sauce, and cook until the prawns are just

7

cooked through. Season, to taste, with soy sauce. Serve warm.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (5.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

121.9

Calories From Fat (19%)

22.94

% Daily Value

Total Fat 2.59g

4%

Saturated Fat 0.23g

1%

Cholesterol 0mg

0%

Sodium 77.43mg

3%

Potassium 468.25mg

13%

Total Carbohydrates 22.93g

8%

Fiber 4.28g

17%

Sugar 10.48g

 

Protein 3.82g

8%