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How to Make Filipino Lemongrass Shrimp Stir-Fry

Member
By e-Rambler
User-Submitted Article
(1 Ratings)
Stir-fried lemongrass shrimp
Stir-fried lemongrass shrimp

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. Step 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. Step 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. Step 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. Step 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.

Comments  

grove said

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

billips said

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

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