Thai Lemongrass Gambas

Method

1. Peel the tough outer layer off the lemongrass, bash the pale bottom 10 cm with the back of a knife and slice it into 2 mm rings. Cut the ginger into fine matchsticks and halve the chilies. Squeeze the lime and stir the juice with the fish sauce and sugar to make the sauce. Pat the prawns dry.

   Add in this stepLemongrass (stalks) 1Fresh ginger (fine matchsticks) 10 gBird's eye chilies (fresh) 2Lime 1Fish sauce 1½ tspBrown sugar ½ tspPeeled prawns (shrimp) 200 g

2. Put the olive oil, lemongrass and ginger in a 18 cm skillet and warm over low heat for 3 min, until a bright, lemony aroma rises.

   Add in this stepOlive oil 100 ml

   low heat

3. Add the garlic and chilies and cook over low heat for 3 min more, until the garlic is pale gold.

   Add in this stepGarlic (cloves, sliced) 6

   low heat

4. Add the prawns and cook over medium heat for 3 min, turning once, until they turn pink and curl into a C.

   medium heat

5. Turn off the heat, pour in the sauce and add the Thai basil, stirring so the leaves wilt in the leftover heat. Top with coriander and serve with the baguette.

   Add in this stepThai basil (leaves) 10 gCoriander (cilantro) to tasteBaguette 100 g