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Ingredients
0 servings
1 lbRaw shrimp
tail on, peeled and deveined, 25 to 30 or 31 to 40 count preferably
0.25onion
sliced into 1/8 inch thick slices, root to stem end
¼ cupFresh cilantro
coarsely chopped for garish
3 cupschicken broth
1 inchginger
piece, minced
Lemon Grass
8 inch, white, part, bruised, split into 1/2 and cut in 3 inch pieces
1Fresh Lime
or Lemon, cut into wedges for garnish
Oils & Spi
ces
Thai Chili sauce
optional, adjust to taste
3 tblsFish sauce
⅛ tspblack pepper
shrimp
• butterfly the, set aside
1 ½ cupchicken stock
1/2 of the
lemongrass
sliced a boil
0.5onion
0.5ginger
to the chicken stock, Bring to on medium-high heat
Instructions
Step 1
• Butterfly the shrimp, set aside.
Step 2
• Add 1 1⁄2 cup of chicken stock, 1⁄2 of the
Step 3
sliced lemongrass, 1/2 of onion and 1⁄2 of ginger to the chicken stock. Bring to a boil on medium-high heat.
Step 4
• Reduce heat to low and boil for 3 – 4 minutes
Step 5
• Add chili sauce, 1 1⁄2 tbls fish sauce and black pepper. Cook for 1 - 2 minutes.
Step 6
• Add1⁄2ofshrimpandcookfor2–3 minutes or till the shrimp are done.
Step 7
• Remove the shrimp into a serving bowl or platter. Squeeze lime-juice and garnish with cilantro before serving. Serve bread with the shrimp for the broth.
Step 8
Note: Repeat the steps to cook the remaining shrimp.
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