This is a fresh, lemon-herb flavored seafood dish using Tsingtao Pure Draft, a light tasting beer that goes well with seafood, from Chef Martin Yan.
Prawns Simmered in Lemongrass Beer Broth serves 8.
Prawns Simmered in Lemongrass Beer Broth serves 8.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 3 tablespoons vegetable oil
- 3 pounds large shrimp, peeled and deveined
- Salt and freshly ground white pepper
- 2 garlic cloves, thinly sliced
- 2 ginger slices, finely shredded
- 1 small onion, thinly sliced
- 1 stalk lemongrass, trimmed and minced
- 3/4 cup clam juice
- 1 cup Tsingtao Pure Draft beer
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon chili-garlic sauce
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1 green onion, minced
Preparation:
1. Place a wok over high heat until hot. Add 2 tablespoons of the oil, swirling to coat sides. Season shrimp with salt and pepper. Working in two or three batches, pan-sear shrimp for 1 to 2 minutes until slightly golden brown. Remove and set aside.
2. Return wok to high heat. Add remaining 1 tablespoon oil, swirling to coat sides. Add the garlic, ginger, and onion and cook until garlic begins to brown, about 1 minute. Add the lemongrass, clam juice, beer, vinegar, soy sauce, fish sauce, and chili garlic sauce and boil until reduced slightly. Return the shrimp and cook, stirring occasionally, until shrimp are completely cooked through, about 3-4 minutes. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
3. Pour into a serving bowl and garnish with green onions.
Prawns Simmered in Lemongrass Beer Broth recipe created by Chef Martin Yan. Reprinted with permission of Kelly Harfoot, TeamWorks Media.
Chinese Seafood Recipes
Main Chinese Food Recipe File
Chef Martin Yan at the Calgary Stampede
2. Return wok to high heat. Add remaining 1 tablespoon oil, swirling to coat sides. Add the garlic, ginger, and onion and cook until garlic begins to brown, about 1 minute. Add the lemongrass, clam juice, beer, vinegar, soy sauce, fish sauce, and chili garlic sauce and boil until reduced slightly. Return the shrimp and cook, stirring occasionally, until shrimp are completely cooked through, about 3-4 minutes. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
3. Pour into a serving bowl and garnish with green onions.
Prawns Simmered in Lemongrass Beer Broth recipe created by Chef Martin Yan. Reprinted with permission of Kelly Harfoot, TeamWorks Media.
Chinese Seafood Recipes
Main Chinese Food Recipe File
Chef Martin Yan at the Calgary Stampede
