I am lucky that I live in Orange County because I can pretty much get all the ingredients I want at the many ethnic food stores here. Whenever I want to cook Chinese, there is 99 Ranch Market. When I am in the mood for Japanese food, I go to Mitsuwa or Marukai. And when I need ingredients for Malaysian, Thai, or Vietnamese, I head to Little Saigon.
Whenever I shop at Little Saigon, I tend to go hog wild on the spices and aromatics—lemongrass, turmeric, galangal, basil, fresh Thai chilies, etc. Things are cheaper, fresher at Little Saigon, so I always buy more than what I need. Case-in-point: I have 10 stalks of lemongrass in my fridge now because it was on sale! When life gives me lemongrass, I make lemongrass chicken or lemongrass shrimp, like what I have here.
This lemongrass shrimp is aromatic, mouthwatering, and extremely tasty with steamed rice, plus it’s super easy to cook (it took me only 15 minutes). My designer and developer R at Zedesino recently told me that he loves shrimp, so I wanted to dedicate this lemongrass shrimp recipe to him so he can make the dish. I also wanted to thank him for making the new design of Rasa Malaysia so gorgeous looking. He is awesome!
Serves 2 | Prep Time: 10 minutes | Cook Time: 5 minutes
1 1/2 tablespoons oil
1 small onion, quartered
1 tablespoon grated lemongrass
3 bird-eye’s chilies, lightly pounded
10 oz shelled and deveined shrimp
1 tablespoon hoisin sauce
1 teaspoon fish sauce
1/3 cup water
1 stalk scallion, cut into rounds
Heat up the wok with the oil. Add the onion, lemongrass, and bird’s eye chilies into the wok and do a few quick stirs before adding the shrimp. Stir continuously until the shrimp is half-cooked, then add the hoisin sauce, fish sauce, water, stir to combine well. When the sauce starts to bubble and the shrimp is cooked, add the scallion into the wok, stir a few times, dish out and serve immediately with steamed rice.
Use only the white part of the lemongrass. To grate, cut about 1-inch off the bottom part of the lemongrass, then grate with a fine grater such as Microplane. If you like your lemongrass shrimp spicier, lightly pound the bird’s eye chilies with a cleaver so as to release the heat. If not, leave them whole.
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