Steamed Angkar Prawn with Garlic and Lemongrass
Posted by Fassler Admin on
Recipe from Tri (Instagram @bakeandcookwith3)
Serves (no. of pax): 4 pax
Difficulty Level: Medium
Ingredients:
|
Quantity |
Ingredients |
|
10 pcs |
Frozen Angkar prawn, thawed |
|
Handful |
Sweet potato glass noodle |
|
3 cloves |
Ginger, crushed then minced |
|
2 cm |
Old Ginger, crushed then minced |
|
1 |
Lemongrass, take the inner soft part, minced |
|
1 |
Spring onion, chopped |
|
1 tbsp |
Light soy sauce |
|
1 ½ tbsp |
Mirin |
|
½ tbsp |
Sesame oil |
|
1 tbsp |
Water |
|
To taste |
Tempura bits |
|
Dried chopped chili |
Method:
- Cut the back of the prawn, devein, leave the shells on.
- Boil the sweet potato glass noodles for 7 minutes, then place them on a steaming plate.
- Lay the prawns on top of noodles, slit side up.
- Heat a skillet, drizzle with 1 tbsp olive oil, then fry the garlic until fragrant (don’t let them turn brown).
- Add the lemongrass, and all the seasonings.
- Pour in the water.
- Remove from heat.
- Add all the sauce to the prawns.
- Steam for 5 minutes.
- Remove from heat, sprinkle with some tempura bits and dried chopped chili.
- Serve!