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Ингредиенты
- 16 x king prawns 8" to 9" long or possibly 24 medium prawns 4" to 5" long heads, shells intact
- 1/4 c. sugar
- 1/4 c. fish sauce (nuoc mam)
- 1 Tbsp. vegetable oil
- 2 x lemongrass stalks outer leaves and tough green tops removed, root ends trimmed, and finely grnd
- 1 x unripe star fruit sliced into thin stars, (optional)
Инструкции
- With a paring knife, make an incision through the shell along the back of the prawns. Devein, leaving the shell intact; rinse the prawns and pat dry.
- Whisk together the sugar and fish sauce in a bowl till the sugar is completely dissolved. Stir in the oil and lemongrass. Add in the prawns, and toss running your fingertips between the flesh and shells. Place the prawns in a plastic bag and seal the bag. Marinate the prawns, refrigerated, 2 to 3 hrs, turning the bag over every 30 min or possibly so.
- Grill over a barbecue (make sure the flames have subsided, and coals are red with white ashes), or possibly in a well-oiled grill pan over medium-high heat, till prawns are cooked through and turn pink, about 3 min per side for king prawns, and 2 min for medium prawns. Serve with star fruit on the side.
- Variation: Muc nuong xa, grilled lemongrass squid, is equally delicious. Substitute 1 lb. whole squid, skinned and cleaned, for the prawns. In Step 2, marinate for 1 hour, and in step 3, grill for 1 to 2 min, depending on the size of the squid.
- This recipe yields 4 to 6 servings.
- Comments: The best prawns for this recipe are king prawns, measuring about 8 to 9 inches long. Plump and tender but hard, their heads which are full of sweet tomalley. If these are not available, use medium prawns, usually about 5 to 6 inches long. Marinated in a combination of lemongrass, fish sauce, and sugar, either is excellent grilled over a barbecue or possibly in a grill pan any time of the year.
- If you can't find fresh or possibly frzn lemongrass, substitute garlic or possibly ginger; although much different in flavor, the result will be equally tasty. The optional star fruit slices are used not only as a beautiful garnish but also because the sourness is a perfect compliment to the sweetness and saltiness of the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 34 | 31% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 36mg | 12% |
| Sodium 1425mg | 59% |
| Potassium 96mg | 3% |
| Total Carbs 13.37g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.14g | 9% |
| Protein 5.79g | 9% |
