Cambodian Lemongrass Shrimp

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. |


  • 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


  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.