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Tôm Xào Xả Ớt | Crispy Lemongrass Prawns
(0)
20 min
Quick
Gurkerl Küche
Knackige Garnelen, scharf im Wok angebraten mit frischem Zitronengras, Knoblauch, Chili und einer raffinierten Fischsaucen-Glasur. Ein aromatischer vietnamesischer Klassiker – in nur 20 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions, then keep warm.
Pat the prawns dry. Remove the tough outer layers from the lemongrass and finely chop the tender inner stalks. Peel and finely chop the garlic. Deseed the chilli pepper and cut into thin rings. Wash the spring onions and cut into bite-sized pieces.
In a small bowl, mix the fish sauce, cane sugar and a pinch of freshly ground pepper to form an aromatic sauce.
Chef's tip
Drizzle with fresh lime juice before serving for the perfect balance of spice, sweetness and acidity.
Use only the tender, light inner part of the lower third of the lemongrass stalk so that it remains wonderfully tender when eating.
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