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Tôm Xào Sả Ớt | Vietnamese Lemongrass Prawns
(0)
25 min
Quick
Knuspr-Küche
Knackige Garnelen im Wok gebraten mit frischem Zitronengras, feinem Knoblauch und feuriger Chili. Ein herrlich aromatischer vietnamesischer Klassiker, serviert mit duftendem Jasminreis und erfrischender Gurke.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice thoroughly and cook in lightly salted water according to package instructions until tender.
Remove the outer hard layers of the lemongrass and very finely chop the tender, pale core. Peel and finely chop the garlic cloves. Deseed the chilli pepper and cut into thin rings. Wash the spring onions and cut into approx. 2 cm pieces.
In a small bowl, stir together the fish sauce, soy sauce, and brown cane sugar until the sugar has dissolved.
Chef's tip
For an even more intense flavour, you can marinate the prawns for 10 minutes before cooking with a little chopped lemongrass and a teaspoon of fish sauce.
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