Prawns Simmered in Lemongrass Beer Broth

This is the 3rd of our Tsingtao recipe series from Chef Martin Yan.

Makes 8 servings

Ingredients:

3 tablespoons vegetable oil

3 pounds large shrimp, peeled and deveined

Salt and freshly ground white pepper

2 garlic cloves, thinly sliced

2 ginger slices, finely shredded

1 small onion, thinly sliced

1 stalk lemongrass, trimmed and minced

3/4 cup clam juice

1 cup Tsingtao Pure Draft beer

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon fish sauce

1 teaspoon chili-garlic sauce

2 teaspoons cornstarch dissolved in 1 tablespoon water

1 green onion, minced

Instructions:

1. Place a wok over high heat until hot. Add 2 tablespoons of the oil, swirling to coat sides. Season shrimp with salt and pepper. Working in two or three batches, pan-sear shrimp for 1 to 2 minutes until slightly golden brown. Remove and set aside.
2. Return wok to high heat. Add remaining 1 tablespoon oil, swirling to coat sides. Add the garlic, ginger, and onion and cook until garlic begins to brown, about 1 minute. Ad the lemongrass, clam juice, beer, vinegar, soy sauce, fish sauce, and chili garlic sauce and boil until reduced slightly. Return the shrimp and cook, stirring occasionally, until shrimp are completely cooked through, about 3-4 minutes. Add cornstarch solution and cook stirring, until sauce boils and thickens.
3. Pour into a serving bowl and garnish with green onions.