How to Make Filipino Lemongrass Shrimp Stir-Fry

Quick and easy lemony Filipino shrimp stir-fry dish to enjoy with steamed rice. Great for busy weeknight dinner.

Difficulty: Easy

Instructions

Things You'll Need:

• 1-1/3 uncooked instant rice
• 1-1/2 pounds medium size shrimp, peeled and deveined
• 1/2 cup baby corn
• 1/2 cup unsalted cashews
• 1 cup broccoli florets
• 3 tablespoons coarsely chopped fresh lemongrass
• 1 tablespoons chopped garlic
• 2 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon soy sauce
• 3 tablespoons vegetable oil
• 1 tablespoon caramel sauce or brown sugar
• 1 tablespoon sugar
• 1 teaspoon salt

1. Wash rice in a colander to rinse off excess starch and debris, then soak for 15 minutes with cold water just enough to cover the rice.
   
   Cook in a pot according to package instructions. Reserve and keep warm after cooking.

2. Meanwhile, in a medium bowl, whisk together the lemon grass, soy sauce, fish sauce, lime juice, sugar, caramel sauce (or brown sugar) and salt. Mix until sugar is dissolved. Set aside.

3. Heat vegetable oil in a skillet or wok over high. When oil is smoking, stir-fry baby corn for 2 minutes. Turn heat down to medium. Add broccoli florets and shrimp, saute until shrimp is opaque, about 4 minutes.

4. Pour in the sauce made in Step 1 to the skillet, stirring to coat evenly the mixture with the sauce. Cook for another 2 minutes.
   
   Turn off heat. Add the cashews and toss with cooked ingredients. Transfer to platter. Serve with steamed rice.
   
   Recipe for 4 persons.

[grove]

on 5/3/2009 This recipe looks incredible. Thanks for writing!

[billips]

on 5/2/2009 Your Filipino Lemongrass Shrimp Stir-Fry - sounds fabulous - can't wait to try it - 5* - B.