Cambodian Lemongrass Shrimp takes only 30 minutes to prepare and fits wonderfully into my busy schedule, and the finished product is incredibly genuine and enjoyable.
I yearned for seafood during my confinement for labor, particularly my beloved shrimp.
As a result, it’s unsurprising that I immediately rushed to my favorite seafood restaurant for a feast of seafood as soon as my confinement ended.
Additionally, I have begun cooking, albeit limitedly, as I adjust to parenthood and my new lifestyle. Seafood has played a significant role in my diet recently.
It’s nice to be back on a regular diet, but time is limited these days because I allot most of my time with my child, so fancy cooking and everything from scratch will have to wait for now.
I used World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce to make this shrimp meal.
Due to the fact that this is an instant sauce, I added some coconut milk, bird’s eye chilies, and basil leaves to round out the flavor.
The recipe took approximately 30 minutes to prepare and worked nicely with my hectic schedules, and the bonus is that the finished result is incredibly genuine and gratifying.
This recipe has a low-calorie count of 107 calories per serving.
- 1 tsp oil
- 12 ounces (340 g) Tiger prawn shell-on, headless and deveined
- a single bottle Indochina World Foods Cambodian Lemon Pineapple Grass Sauce de stir-fry (1 cup)
- 3-4 pounded bird’s eye chilies
- 1 tsp Sriracha hot chili sauce
- 1 tsp fish sauce
- 2 tsp coconut milk
- 1 tbsp water
- 5-6 Thai basil leaves, coarsely chopped
- 1. In a stir-fry pan over high heat, heat the oil. Stir-fry the prawns for approximately 1 minute. Combine the stir-fry sauce and prawns in the pan. Then mix the bird’s eye chilies, chili sauce, fish sauce, coconut milk, and water in a medium mixing bowl. Bring the mixture to a boil. Serve immediately with steaming rice and basil leaves.