During my childbirth confinement, I missed eating seafood so much, especially my favorite shrimp. So, there was no surprise that as soon as the confinement ended, I headed straight to my favorite seafood restaurant and had a feast of seafood meal.

I have also resumed cooking, albeit in a small way as I am adjusting to motherhood and my new lifestyle. Needless to say, seafood has been a big part of my diet lately.

It’s great to finally return to a normal diet, but time is scarce these days as I dedicate most of my time to my baby, so cooking elaborately and everything-from-scratch will have to take a back seat for the time being…

I think you might remember my Indonesian mie goreng (fried noodles) post not too long ago.

After trying out World Foods mie goreng instant paste, I like their products so much that I’ve decided to work with them on a couple of new recipes.

I made this shrimp dish with World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce.  As it’s an instant sauce, I dressed things up a bit—some coconut milk, bird’s eye chilies, and basil leaves to complete the taste.

The dish took about 30 minutes to make and fit my tight schedules perfectly, and the big plus is that the end result is quite authentic and satisfying.

How Many Calories Per Serving?

This recipe is only 107 calories per serving.

What Dishes To Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

15-Minute Tom Yum Noodle Soup

Baby Bok Choy with Shrimp

Bak Kut Teh

Belacan Yam Leaf (Sweet Potato Leaf)

Yield: 4 people

Cambodian Lemongrass Shrimp

Print

The dish took about 30 minutes to make and fit my tight schedules perfectly, and the big plus is that the end result is quite authentic and satisfying.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon oil
• 12 oz. (340 g) 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

Instructions

1. 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.

Nutrition Information

Yield

4

Serving Size

4 people
Amount Per Serving Calories 107Total Fat 5gSaturated Fat 4gUnsaturated Fat 0gCholesterol 107mgSodium 554mgCarbohydrates 1gProtein 11g