Using Herbs and Spices

Vietnamese Recipes & Cuisines (Appetizers)

Grilled Shrimps with Lemon Grass Recipe

The use of fresh, aromatic lemon grass for grilling, stir-frying or steaming shellfish is a classic feature of Indo-Chinese cooking. Next to every fish and shellfish stall in every market in Vietnam, there is bound to be someone doing just that - cooking up fragrant, citrus-scented snacks for you to eat as you wander around the market. The aromas will entice you to taste, but check what's cooking first, because the Vietnamese also like to cook frogs' legs and snails this way.

Ingredients : Serves 4

16

120 ml

30 ml

15 ml

3 stalks

King shrimps (jumbo shrimp), cleaned with shells intact

Nuoc mam

Sugar

Vegetable or sesame oil

Lemon grass, trimmed and finely chopped

Method :
  • Using a small sharp knife, carefully slice open each king shrimp shell along the back and pull out the black vein, using the point of the knife.

  • Try to keep the rest of the shell intact. Place the deveined shrimps in shallow dish and set aside.

  • Put the nuoc mam in a small bowl with the sugar, and beat together until the sugar has dissolved completely. Add the oil and lemon grass and mix well.

  • Pour the marinade over the shrimps, using your fingers to rub it all over the shrimps and inside the shells too. Cover the dish with clear film (plastic wrap) and chill for at least 4 hours.

  • Cook the shrimps on a barbecue or under a conventional grill (broiler) for 2-3 minutes each side.

  • Serve immediately with little bowls of water for rinsing sticky fingers.

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