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    Lemongrass and Beer Steamed Shrimp

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    Lemongrass and Beer Steamed Shrimp


    • 16 large shrimp (prawns), shell-on
    • 2 cloves garlic, crushed
    • 1 tablespoon caster sugar
    • 2 tablespoons fish sauce (nuoc mam)
    • Lime or lemon halves and bottled sweet chilli sauce, to serve
    • 1 teaspoon grated lime zest
    • 4 sticks lemon grass, trimmed, halved and chopped lengthways into slivers
    • 2 tablespoons sunflower or groundnut oil
    • 175ml beer
    • To serve
    • Bottled sweet chilli sauce


    1. Mix the prawns with the garlic, sugar, fish sauce and lime zest. Add the lemon grass and leave to bathe for about 30 minutes.
    2. Heat the oil in a wok. When smoking, tip in the prawn mixture and fry until the prawns are just pink on both sides.
    3. Add the beer, cover and 'steam' on a high heat for 6-8 minutes.
    4. Remove the prawns and serve, peeled or unpeeled, with lemon or lime halves and chilli sauce.

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