lemongrass cane shrimp
2-3 Servings
Difficulty
3 Stars
Size
3 Stars
Video
Preparation
Ingredients
- 10 Lemongrass
- 300g Shrimp
- 150g Pork
- (Small amount of Coriander)
Seasonings
- 80g Asian Chef Vietnamese Lemon Grass Sauce
- 15g Maxley Pepper Powder
- 30g Vietnamese Thuan Phat
Steps
1
Mince the shrimp and pork together for about 30 minutes until the texture is sticky
2
Place it into a bowl, add 80g lemongrass sauce, a small amount of pepper and fish sauce and mix well by hand
3
Add the corn starch when mixing , and it is ready when there's softness in the mixture
4
After it is finely mixed, shape the mixture into the lemongrass like a hot dog stick
5
Deep fry the cane shrimp on low heat at about 160 degrees, first use low heat, then turn to medium heat, when almost cooked and then use high heat to fry for about 5 to 6 minutes
6
Serve with coriander
