Thai Prowns


  • 200 g prowns
  • 1 stick lemongrass
  • 1 teaspoon of ginger powder
  • 1/2 lime
  • 1 red chili
  • 1 coriander
  • 1 leek
  • garlic
  • salt
  • black pepper
  • seed oil


Remove the external leaves of the stick of lemongrass, and dice the white part. Remove the stalk of the red chili and cut it into half. Crumble a garlic clove and some coriander leaves. Now clean the prowns, by removing the head, the tail and the intenstine. Hence, remove the shell. Remove the leaves of a leek and pou them in a pot with some hot water. Cook the leaves until they are etiolated. Now put them aside, and continue the preparation of the dish. Pour some seed oil in a pan. After 30 seconds, add some crumbled garlic, red chili and the diced lemongrass. After a couple of minutes, add the prowns. Let them cook for 3-4 minutes. In the meanwhile add the juice of 1/2 a lime, and a teaspoon of ginger powder. Add salt and coriander. Put the etiolated leaves of the leek, and on top pour the prowns.

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