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Cambodian Lemongrass Shrimp
Created by: Howcan Team
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 2 stalks of lemongrass, finely chopped
- 3 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 red chili, finely chopped
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/4 cup of chicken broth
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, marinate the shrimp with the fish sauce, soy sauce, and sugar. Set aside.
- Heat the vegetable oil in a large pan over medium heat.
- Add the lemongrass, garlic, onion, and red chili to the pan. Sauté for 2-3 minutes until fragrant.
- Add the marinated shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque.
- Pour in the chicken broth and simmer for another 2-3 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve the Cambodian Lemongrass Shrimp hot with steamed rice or noodles.
The history of Cambodian Lemongrass Shrimp dates back to the rich culinary heritage of Cambodia, where fragrant lemongrass and succulent shrimp are combined with a blend of traditional Khmer spices. This dish is a testament to the country's vibrant flavors and the influence of its Southeast Asian neighbors. Renowned Cambodian chefs, such as Luu Meng, have elevated this dish to showcase the country's diverse culinary traditions. The best versions of this dish can be found in the bustling markets of Phnom Penh or the riverside restaurants of Siem Reap, where the freshest shrimp and aromatic lemongrass are essential. The key to perfecting this dish lies in the balance of lemongrass, galangal, and turmeric, creating a harmonious blend of citrusy and savory flavors. For a unique twist, some chefs incorporate kaffir lime leaves or coconut milk to add depth to the dish, offering a delightful alternative to the classic recipe.
25 min
4
280 calories
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