How to Make Cambodian Grilled Prawns with Lemon Grass Asian Cooking Recipe Cuisine

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Cambodia Grilled Prawns with Lemon Grass


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

16 king prawns cleaned, with shells intact

 1/2 cup fish sauce

 2 tbsp sugar

 1 tbsp vegetable or sesame oil

 3 lemon grass stalks, trimmed and finely chopped


Directions:

 Using a small sharp knife, carefully slice open each prawn shell along the back and pull out the black vein, using the point of the knife. Try to keep the rest of the shell intact. Place the deveined prawns in a shallow dish and set aside.

 Put the fish sauce in a small bowl with the sugar, and beat together until the sugar has dissolved completely. Add the oil and lemon grass and mix well.

 Pour the marinade over the prawns, using your fingers to rub it all over the prawns and inside the shells too. Cover the dish with clear film and chill for at least 4 hours.

 Cook the prawns on a barbecue or under a conventional grill for 2-3 minutes on each side.




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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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