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Lemongrass Shrimp

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Lemongrass Shrimp - the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce | rasamalaysia.com

Lemongrass Shrimp - the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce | rasamalaysia.com

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.

Lemongrass Shrimp - the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce | rasamalaysia.com

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.

Lemongrass Shrimp - the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce | rasamalaysia.com

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!

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Lemongrass Shrimp Recipe

Lemongrass Shrimp - the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce | rasamalaysia.com

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 1 1/2 tablespoons oil
  • 1 small onion quartered
  • 1 tablespoon lemongrass grated
  • 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

Instructions

  1. 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.

Recipe Notes

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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13 COMMENTS... read them below or add one

  6. Delicious!!!!!
    I can well imagine lemongrass adding heavily aroma and flavor to this dish…
    Those shrimps and chillies looks amazing Bee..
    Can’t wait for your Cookbook, just saw a little glimpse of the beauty at Nami blog….
    Beautiful Picture!!!

    Reply

  8. 4 months ago before I left my vacation home in Nevada, I threw in the left over fresh lemon grass, cilantro, shallots and asparagus + sweet basil seeds. To my surprise, they grown so well and lots of basil leaves, except the cilantro. The basil was like 2.5 feet high in spite of no one being there except the sun and the water dripping. It’s not only convenient when you need them and it’s organic too!

    Reply

  12. Made this for dinner last night. It was super delicious and fast to make! I didn’t have bird eye chilies, so I added cayenne instead. Thanks for sharing!

    Reply

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