Ingredients
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¼ cup Canola Oil
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2 Lemongrass
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1 pound large (26/30 count) Shrimp
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3 tablespoons Thai Fish Sauce
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3 tablespoons fresh Lime Juice
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1½ tablespoons Sugar
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1 Shallot
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2 tablespoons thinly sliced Lemongrass
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1 or 2 Thai Green Chilli
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¼ cup chopped fresh Cilantro
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¼ cup fresh Mint
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2 cups raw Jasmine Rice
Directions
Steps
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1
Done
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Heat a Lodge 12-inch cast iron skillet over high heat. Add the oil, and wait until it is hot. Add the bruised lemongrass pieces, and cook until lightly browned, about 5 minutes, stirring occasionally. Add the shrimp, and cook until pink, turning them several times, 3 to 4 minutes. Turn off the heat. Transfer the shrimp to a large bowl. Discard the lemongrass pieces. |
|
2
Done
|
Add the next 8 ingredients (through mint) to the shrimp, mixing well. Serve with jasmine rice. |
