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Drunken Lemongrass Shrimp
An appetizing summer treat. Yummy over jasmin rice.
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lb medium raw shrimp, shelled,and,deveined,tails left intact
tablespoon vegetable oil
, peeled & halved
dried red chili peppers
, bottom 6 inches only,cut into 2 inch lengths,and crushed
light brown sugar
Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.
Set aside for 10 minutes.
Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.
Place a wok over high heat until hot.
Add the oil, swirling to coat the sides.
Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.
Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.
Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.
Scoop into shallow bowl and garnish with the cilantro sprig.
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