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Cambodian Lemongrass Shrimp

  Yum

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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26 COMMENTS... read them below or add one

  1. 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.

  2. Sara

    Bee, when do you find time to cook,photograph,& blog with the tiny angel in the house! You are Amazing! Love this recipe!!!

  3. Simon

    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.

  4. saychinso

    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.

  5. Ellie Carter

    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.

  6. sdumler

    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!!!

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