Bangkok Shrimp

Prep time: 10 minutes
Cooking time: 5 minutes
Serves: 4



1 lb Raw shrimp, tail on, peeled and deveined (31 to 40 count preferably)
1 medium Onion, sliced
2 - 3 tbls Fresh cilantro, coarsely chopped
1 - 1 cup Chicken broth
inch Fresh Ginger, grated or chopped
4 inch Lemon Grass white part, sliced
1 Fresh Lime or Lemon, cut into wedges

Oils & Spices

Thai Chili sauce
Fish sauce
Salt and pepper to taste


  1. Bring 1/3 cup of chicken stock to a rapid boil in a hot wok. Add 1 tbls of lemongrass, a few slices of onion and tsp of ginger to the chicken stock. Bring to a rapid boil.
  2. Add 10 pieces of shrimp, chili sauce, fish sauce, onion, salt and pepper. Cook for 2 - 3 minutes or till the shrimp are done.
  3. Remove the shrimp into a serving platter. Squeeze lime juice and garnish with cilantro.

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