Shrimps with ginger and lemongrass (Tingling Prawns)

Ingredients

Directions

1. 1

   Peel the onion, garlic and ginger, dice everything very finely. Clean and wash the chilli and chop very finely with the seeds. Remove the outer leaves from the lemon grass. Cut the stalks lengthwise and chop very finely. Clean and wash spring onions and cut into rings. Wash the coriander, shake dry and pluck the leaves

2. 2

   2 . Cut the shrimps lengthwise at the back and remove the intestines. Rinse shrimps and dab dry. Mix starch, salt and pepper on a flat plate

3. 3

   3 . Heat the frying oil in a wok or a pan with a high rim, approx. 1 cm high. Turn the shrimps in the starch, then tap lightly. Fry half the shrimps in the wok for 1-2 minutes on each side. Remove from the wok and drain on kitchen paper. Fry the rest of the prawns in the same way. Discard the frying oil, wipe out the wok

4. 4

   4 . Heat 3 tablespoons of oil in a wok. Fry the onion, garlic, ginger, chilli and lemongrass for about 1 minute until golden brown, stirring continuously. (Attention! The garlic can quickly darken and then tastes bitter.) Stir in sugar and fish sauce. Switch off the cooker. Quickly stir in the prawns, spring onions and coriander. Jasmine rice tastes good with it