I love the fragrance of lemongrass. It’s incredibly earthy and aromatic. Lemongrass can be used as ingredient for marination or making curry paste and even used fresh in salad when you slice the stalk thinly.
Lemongrass works great with seafood. Back home in Thailand, I usually stuff the whole fish with lemongrass and grilled them over hot fire. Lemongrass also gives a nice punch to the dipping sauce when blending it together with shallot, garlic, chilli, fresh coriander leaves, lime juice, sugar and fish sauce. My home is never without lemongrass.
This recipe, Lemongrass and Garlic Prawns, is one of many easy dishes I usually serve as appetizer or with fried rice. The prawns are marinated with chopped lemongrass, garlic, shallots, white pepper, salt and sugar; then they’re sauté in the pan for a few minutes. As appetizer, they’re good with hot and sweet peanut sauce or spicy seafood dip (garlic, ginger, lemongrass, lime juice, palm sugar and fish sauce). Today, I served them with Thai Curry Paste Fried Rice and sauté vegetable, and they made the perfect combination.
Lemongrass and Garlic Prawns
250 gm prawns- peeled and deveined
1 stalk lemongrass- finely chopped
3 cloves garlic-minced
2 shallots- minced
½ tsp sugar
A pinch of salt and ground white pepper
½ tbsp vegetable oil
1. In the medium bowl, marinate prawns with lemongrass, garlic, shallots, sugar, salt and white pepper for 10 minutes.
2. Heat oil in the pan over the medium heat and sauté the prawns for a few minutes. When the prawns curl up and turn pink, they’re done. Check seasoning and serve hot.
You can thread the marinated prawns on skewers and grill them over hot live coal, too. Prawns on skewers are perfect for party. The prawns are juicy and filled with aromas. They are delicious and can be quite addictive.