Ingredients
Shrimp
20 jumbo shrimp (1 pound)
2 tablespoons lemongrass paste
juice of one lime
salt and pepper
Sauce
2 tablespoons water
1 tablespoon sugar
2 tablespoons fish sauce
1 clove garlic grated
1 teaspoon sambal chili paste
2 teaspoons horseradish
1/2 teaspoon worcestershire
2 tablespoons ketchup
fresno chili for medium or bird eye for hot
parsley
Directions
1
shrimp
2
add about 1 inch of water to a frying pan. Bring to a light simmer. Stir in the lemongrass, lime, and a good amount of salt.
3
Add the shrimp to the pan and stir. Cook about 1 minute per side, until they bend to a "C" shape, but remove before they curl all the way.
4
Spread onto a large sheet tray and put into the fridge to cool.
5
sauce
6
Warm the water in the microwave for about 1 minute until steaming. Stir in the sugar and allow to cool for 2 minutes
7
stir in the remaining ingredients and set in the fridge to cool.
8
finely mince the parsley and chili pepper. Serve the shrimp and the sauce, and put the pepper and parsley on top.