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.
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Cambodian Lemongrass Shrimp Recipe
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.
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
Instructions
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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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Lavender
Hi there, I love Cambodian food and often visit Lemongrass Restaurant in Camden London. I would like to add that the restaurant has a website and if you would like to learn more, then just please visit:
http://www.lemongrass-restaurant.co.uk
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!!!
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.
RAJA AINI
I have been saving my favourite recipe in Delicous bookmark.
Can you please include it
Thank you .
Lynn
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!
Ingrid
I love shrimp dishes! I love your blog! :)
Tracy
It looks so tasty, my hubby would go nuts on this. The shrimp is so mouth-watering, the pics makes me crave.
Di
Looks delicious!
How long is the total cooking time? I’m concerned about overcooking the prawns. Thanks!
Rasa Malaysia
Cook until the prawns curl up and turn opaque.
joudie's Mood Food
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!
cariso
This dish looks great ! Definitely appetizing!
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.
DailyChef
Those pictures are amazing! Made my mouth water.
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.
Rasa Malaysia
Thanks Paula. :)
pigpigscorner
Creamy and so flavourful! I think I’d miss my seafood too!
Holly @ Beyond Kimchee
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.
Mike P
This sounds wonderful!
Happy Cook
Wowo i love shrimps too and this just look drooley Delicious, i should check out that sauce too.
Jess @ Bakericious
this looks delicious, hope I can have some now with white rice, yum!
Sara
Bee, when do you find time to cook,photograph,& blog with the tiny angel in the house! You are Amazing! Love this recipe!!!
[email protected] Penang
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.
Amy
By the way, where can I get this product? I love Asian food but too scared to make everything from scratch.
Rasa Malaysia
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.
Amy
Wow, this dish looks good. Can I use regular white shrimp?
Rasa Malaysia
Yes, you can.