Spicy Lemongrass & Coconut Glazed Prawns with Crispy Shallots
Succulent prawns are coated in a vibrant, fragrant glaze of fresh lemongrass, fiery chilies, and creamy coconut milk. This dish is then finished with a generous sprinkle of homemade crispy shallots for an irresistible textural contrast.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
320 kcal
Instructions
- 1
Prepare the crispy shallots: Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy, stirring occasionally. This will take about 8-10 minutes. Remove shallots with a slotted spoon and drain on paper towels. Set aside.
~10 min - 2
In a small bowl, whisk together coconut milk, fish sauce, brown sugar, and lime juice to create the glaze. Set aside.
~2 min - 3
Heat the remaining 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add minced lemongrass, chopped chilies, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
~3 min - 4
Pour in the prepared coconut milk glaze. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
~7 min - 5
Add the prepared prawns to the simmering sauce. Cook for 3-5 minutes, or until the prawns are pink and cooked through, turning them in the sauce to coat evenly.
~5 min - 6
Serve the glazed prawns immediately, spooning any extra sauce over them. Garnish generously with the crispy shallots and chopped cilantro.
Tips
- For extra crispy shallots, ensure they are sliced very thinly and cooked in batches if necessary to avoid overcrowding the pan. This prevents steaming and promotes crisping.
- This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the crispy shallots will lose their crunch. Reheat gently on the stovetop.
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