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Cambodian Lemongrass Shrimp
October 25th, 2010Recipes, 30-Minute Recipes, Recipes, Sponsorship27 Comments
Cambodian Lemongrass Shrimp
Ingredients:
1 tablespoon oil
12 oz shell-on tiger prawn, headless and deveined
1 bottle World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce (1 cup)
3-4 bird’s eye chilies, pounded
1/2 teaspoon Sriracha chili sauce
1/2 teaspoon fish sauce
2 tablespoons coconut milk
1 tablespoon water
5-6 Thai basil leaves, coarsely chopped
Method:
Heat up the oil in a stir-fry pan over high heat. Add the prawn and stir-fry for about 1 minute. Pour the stir-fry sauce into the pan and stir well with the prawn. Add the bird’s eye chilies, chili sauce, fish sauce, coconut milk and water. Bring it to boil. Add the basil leaves, dish out and serve immediately with steamed rice.
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Wow, this dish looks good. Can I use regular white shrimp?
Yes, you can.
By the way, where can I get this product? I love Asian food but too scared to make everything from scratch.
You can check out the website of World Foods and see if you can get the products at Whole Foods. If not, you can always buy online.
Bee that looks ah-mazing! I’ll be looking for the Pineapple Lemongrass stir-fry sauce!
Thanks Paula. :)
Bee, this looks absolutely delicious! And simple to make:) The basil leaves give the dish a nice touch.
Also, glad to hear that you’re finally over the confinement period. Must be a worthwhile challenge & I bet normal food cannot taste any better.
Bee, when do you find time to cook,photograph,& blog with the tiny angel in the house! You are Amazing! Love this recipe!!!
this looks delicious, hope I can have some now with white rice, yum!
Wowo i love shrimps too and this just look drooley Delicious, i should check out that sauce too.
This sounds wonderful!
Oh, my…
Look at those plump, juicy shrimps. I can just imagine how good they will taste. I love the idea of doctoring up with store bought sauce. Thanks for sharing.
Creamy and so flavourful! I think I’d miss my seafood too!
I tested this recipe. It’s really delicious, but as my stomach handles sea food badly I made this one with chicken. It turned out really delicious too. Time to present girlfriend some asian flavors out of the unusual.
Those pictures are amazing! Made my mouth water.
hi, editor for rasa malaysia. may i call you Bee? congratulation ! a new mother . how wonderful. enjoy! i like your website. keep up the good work. if you are breastfeeding, keep away from coconut milk dishes . keep well.
This dish looks great ! Definitely appetizing!
How delicious does this dish look. I am a total sucker for prawns. They happen to be my favourite food! This looks so full of flavour!
Looks delicious!
How long is the total cooking time? I’m concerned about overcooking the prawns. Thanks!
Cook until the prawns curl up and turn opaque.
It looks so tasty, my hubby would go nuts on this. The shrimp is so mouth-watering, the pics makes me crave.
I love shrimp dishes! I love your blog! :)
Bee- I missed this dish on my birthday-October 25th! And I’ve been in an Asian dish, several week binge- can’t get enough of Asian flavors.
I think I’ll try a local Sacramento artisan lemon grass stir fry sauce from Mai Pham (Lemon Grass Restaurant). Check out a discussion of Mai and her sauces on my post here: http://sacatomato.com/have-you-tried-lemon-grass-kitchen-sauces. I think Mai’s sauce will work great with your Lemon Grass Shrimp!
I have been saving my favourite recipe in Delicous bookmark.
Can you please include it
Thank you .
I love Cambodian cuisine but do not get to eat it nearly enough. I will be making this very soon!
Sounds yummy! I’m going to try this weekend.
What is the serving size 4, 6, 8?? It helps to know how many servings each recipe makes.
I made this, but couldn’t find the stir fry sauce. Instead, I found a “spicy pineapple sauce” and added my own crushed lemongrass. OMG. This is amazing! Thanks!!!