spicy lemongrass shrimp

[redhead]

1 lb peeled and deveined shrimp (more if the shrimp or real small)
• 3 lemongrass stalks (bottom 4 inches minus the end tip, peeled) blended finely(must blend, lemongrass is very fibrous and not fun to eat if hard)
• 1/2 cup dry roasted cashews chopped
• 3-4 Thai bird's eye chilies, seeded and chopped
• 4 cloves garlic, chopped
• 1 yellow onion, thinly sliced lengthwise
• 1 Tbsp fish sauce
• 2 Tsp brown sugar
• 1/2 cup seafood stock
• 3 Tbsp vegetable oil
• 1 Tbsp water
• 3 tsp cornstarch
• chopped parsley to garnish

1. Blend cornstarch into water and then mix with shrimp in a bowl. Evenly coat shrimp, then set aside to marinate for 20 minutes.
2. Add half the oil to a smoking hot wok on a high heat and then add the shrimp. Flash fry the shrimp in the HOT wok for about 30 seconds. Remove shrimp with a slotted spoon or wire mesh scoop and set aside.
3. Add remaining oil to the wok over a moderate heat and add garlic, chilies, and the lemon grass and sauté until fragrant--about 30 seconds. Add the onions and seafood stock and cook until the onions soften.
4. Add the shrimp back in, fish sauce, brown sugar and sauté until shrimp is fully cooked. Add cashews and sauté for 30 seconds.
5. Plate your dish, garnish with parsley and serve over rice or oriental noodles.

[Barnacle Bill]

I AM TRYING THAT!!!!!!!!!! Sounds great!!!!!!!!!!!!

[ChefJeff]

That sounds delicious, will have to pick up some fresh shrimp while at the coast fishing tomorrow. Hopefully I'll have some fresh redfish to go along with it!