Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!

Ingredients

• 2 Vietnamese big head shrimps (about 300g)
• ½ stalk lemongrass (shredded)
• 1 teaspoon crushed garlic
• 1 teaspoon crushed shallot
• ½ onion (crosscut into shreds)
• ½ stalk celery (sectioned)
• 4 cloves shallot
• ¼ cup coconut juice
• 1 chili (shredded)
• Chinese parsley
• 1 tablespoon tomato paste

Seasoning

• ½ cup juice from lemongrass (Crush 1 stalk of lemongrass. Add water. Blend and strain.)
• ¾ cup stock
• 1 teaspoon granulated sugar
• 2 teaspoons fish gravy
• ½ teaspoon dark soy sauce
  

Method for Cooking Big Head Shrimps in Lemon Grass:

1. Heat 2 tablespoons of oil. Sauté one half onion, crushed garlic, crushed shallot and tomato paste over low heat until fragrant. Add seasoning and simmer for 10 minutes. Then strain.

2. Defrost shrimps. Rinse and wipe dry. Cut open and devein. Sprinkle with caltrop starch. Scald in oil over medium heat.

3. Heat earthen pot. Add 1 tablespoon of oil. Sauté shallot until fragrant. Put in sauce, lemongrass shreds, onion, celery and shrimps. Simmer until shrimps are cooked. Add coconut juice. Try the taste. Put in chili shreds and Chinese parsley. Serve in pot with bread.
   

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Last Updated: 08/01/12