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Ingredients
2 tablespoons dried lemon grass
1 pound medium shrimps, peeled, deveined and halved lengthwise
2 tablespoons Thai fish sauce
¼ cup fresh lime juice
1 teaspoon hot red pepper flakes
2 tablespoons sliced shallots
2 tablespoons chopped scallions
1 tablespoon thinly sliced fresh green chili
2 tablespoons chopped fresh mint leaves
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 95 milligrams cholesterol; 65 calories; 1 gram fat; 901 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place lemon grass in blender or spice mill; grind to powder. Set aside.
- Step 2
Bring saucepan of water to boil, add shrimp, cook 30 seconds, then drain and rinse them with cold water. Drain well and transfer to a bowl.
- Step 3
Mix fish sauce and lime juice. Add pepper flakes, shallots and scallions. Pour mixture over shrimp. Mix, then fold in pulverized lemon grass.
- Step 4
Transfer to a serving bowl and scatter the green chili and mint on top. Serve at room temperature.
Private Notes