Vietnamese Grilled Prawns in Lemongrass Broth with Fragrant Jasmine Rice

Allergens

Shellfish (Prawns), Gluten (Spring Roll Wrappers)

Ingredients

• Large prawns (12 pieces)
• Lemongrass stalks (4, bruised)
• Galangal root (2 tablespoons, sliced)
• Shiitake mushrooms (8, thinly sliced)
• Jasmine rice (1 cup)
• Vegetable oil (1 tablespoon)
• Fish sauce (3 tablespoons)
• Brown sugar (1 tablespoon)
• Lime leaves (5, torn)
• Thai bird's eye chili (2, sliced)
• Spring roll wrappers (8 pieces)
• Bean sprouts (1 cup)
• Carrots (2, julienned)
• Red bell peppers (2, julienned)

Instructions

1. In a large bowl, marinate prawns with 2 crushed lemongrass stalks, 1 sliced galangal, and half of the fish sauce for 30 minutes.
2. Preheat oven to 450°F (230°C). Place marinated prawns on a lined baking sheet and grill for 8 10 minutes or until cooked through. Set aside.
3. In a large saucepan, bring 4 cups of water to a boil. Add the remaining lemongrass stalk, sliced galangal, shiitake mushrooms, brown sugar, and lime leaves. Reduce heat to medium low and let it simmer for 10 minutes.
4. Cook jasmine rice according to package instructions.
5. In a small pan, heat vegetable oil and fry spring roll wrappers until crispy.
6. Assemble spring rolls with bean sprouts, carrots, red bell peppers, and grilled prawns. Serve alongside jasmine rice and lemongrass broth.

Chef’s Insight

Use fresh ingredients for the most vibrant flavors and aromas.

Notes

Adjust spiciness according to personal preference. - Feel free to add more vegetables to the spring rolls or broth for added nutrition.