Thursday, January 2, 2014

Lemongrass And Chilli Prawns

Yesterday, we kick started off with a healthy salad (Carrot Cucumber Salad)today, lets get a little sinful. Seafood, especially crab and prawn are quite high in cholesterol (Lemongrass Prawn & Brinjal Curry & Prawn Curry Mee), I believe so. I know. I am not doubting it. However, according to nava-k's health thermometer, once every, lets say, once a month won't kill all of us (Prawn Spinach Sodhi). No, it won't. You just got to trust in me. So, even to health conscious freaks, I am not by the way, you don't have to feel guilty if you don't regularly prawn gawk. Please, take life easy, please stop pressuring yourself, if at all you have had prawns, lets say, two weeks ago. It it really okay, not ko. For me, sometimes, its not about prawn guilty eating, but as I have already said before (Prawns In Chilli Oyster Sauce & Kam Heong Prawns), I hate, I really hate, cleaning prawns. Time taking, since I am really particular about cleaning, I soak prawns in lime juice first, and then only, thoroughly cleaned (Prawn Mee Hoon Soup, Thai Prawn Spaghetti, Long Beans Prawn Gravy, Butter Basil Prawns & Nasi Goreng Udang Belacan).

Okay, much has already been said on prawns,  lets get down to the recipe now. For this Lemongrass And Chilli Prawns, I bought the pricey tiger prawns. Pricey, believe me you! Cooked alongside chillies, lemongrass, soy sauce, and kaffir lime leaves, Lemongrass And Chilli Prawns is utterly the dish for those who love typical Malaysian/Asian flavours (Tom Yam Goong, Thai Style Fish, Chilli Mutton Potato & Ikan Masak Belacan), oh-wow, especially to lemongrass scent (Prawn Cabbage Lemongrass Sauce, Lemongrass Turmeric Rice, Lemongrass Cordial, Lemongrass Kicap Fish & Lemongrass Chicken Kebab).

1/2 kg tiger prawns - remove head, gently pull out the veins; wash and pat dry. 
2 red chillies - chopped
4 garlic - chopped
1 inch ginger - chopped
1 lemongrass - chopped
1/2 tbsp dark soy sauce
1/2 tbsp light soy sauce
1 tsp powdered palm sugar
3-4 kaffir lime leaves -tear into pieces
3 tbsp oil
1/2 cup water
Salt to taste (only if needed)  
Sauté chillies, garlic, ginger and lemongrass.
Add prawns, dark sauce and light sauce.
Season with sugar and salt.
Stir all in and pour water (just enough to cook the prawns).
Continue to stir until prawns are nicely coated in the thick sauce. 
Off the heat and combine in lime leaves.
Note - watch the cooking time, otherwise, prawns will become rubbery.  
Trend alongside "nava-k", possibly, on every other social media please. Your support is my success. Thank you. 

Kindly Bookmark and Share it:


  1. This is a must try recipe for me, I love prawns ms nava K!! yummy and looks very tempring i'm drooling for this... XD

    Happy new year 2014 ms nava K!!

  2. You are right, It's ok to indulge sometimes!! Have fun...

  3. love the masala coats to jumbo shrimp. tempting dish.

  4. Tiger shrimp hmm lovely way to coat a shrimp ....Happy new year nava ..

  5. Dont know the taste of lemon grass yet! But with Shrimps It should be surely a different flavors infused all together :) nice ones :D

  6. Exquisito es muy sabroso me encanta,saludos y Feliz Año 2014,abrazos y abrazos.

  7. Recipe looks so yummy. I will really have to try this one out one day.

  8. Prawns are looking gorgeous with colourful dressing, love them totally :)

  9. Oh my God, this is just amazing! There is nothing like fresh prawns but because of convenience I use frozen ones frequently..I so want to give this a try...I just know this will taste as good as it looks.

  10. Mouth watering and super delicious recipe !


Related Posts Plugin for WordPress, Blogger...