Native from warm & tropical countries, Shrimps are unsurprisingly delicious combined with many Asian ingredients. We got inspired for this recipe, after curiosity got the best of us spotting Galancal ( a Ginger like rhizome) in our local Asian store. It’s easy, delicious and the fragrant flavour of the Galangal is amazing. Chef Stefan got another full household approval for this dinner 🙂
We do not stock ready peeled Tiger prawns. Those are usually pumped up with polyphosphated water in factories trying to meet buyers demand for lowest cost products. The end product is more than often closer to tasteless soft plastic… We exclusively sell tiger Prawns and Crevettes in their shell & head on. Having to shell them yourself is not as convenient but guarantee taste & flavour. Peeling those is so easy, check any online tutorials if you are not so familiar, involve and teach the kids. It is a lifetime skill.
Rather than simply discarding the heads, we cooked them in with this dish to enjoy every bits of flavour. All Prawns aficionados will agree that the best flavour is in its head rather its tail. Cook this dish with heads and tails, and feel free to pick them out before serving it, if you know no one will appreciate them.
1-inch piece of galangal, peeled and thinly sliced or fresh Ginger if galangal is not available
2 tablespoons vegetable oil
1 tablespoon fish sauce & or Oyster sauce
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon sugar
1 Red chili, thinly sliced (optional)
Fresh Coriander leaves, for garnish
Steamed rice, for serving
Peel the shrimps, leaving the end tail on. Do not discard those shrimps heads yet... They are a major flavor component of this recipe and will add so much flavour to the end dish.
In a small bowl, combine the fish sauce, oyster sauce, soy sauce, lime juice, and sugar. Stir well to dissolve the sugar and set aside.
Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and sliced galangal or ginger and sauté until fragrant, about 1-2 minutes.
Add the shrimp to the wok and stir-fry for 2-3 minutes until they turn pink and are cooked through.
Pour the sauce mixture over the shrimp and stir well to coat. Cook for another minute to heat the sauce, add the chopped Spring onions
If desired, add the sliced red chili for some heat and toss to combine.
Remove the wok from the heat. Pick the heads out if undesired... depending of whom you are sharing this meal with....
Serve the Shrimp hot with steamed rice, and a garnish of chopped coriander.