Lemongrass and Sriracha Prawns
- 3 onions, sliced
- 2 lemongrass, grated
- 15 grams Schwartz Sriracha Seasoning
- 1.5 kg shelled and deveined prawns
- 1 tbsp fish sauce
- 100 ml water
- 1 bunch spring onions, washed and sliced
Heat up a wok with the oil. Add the onion, lemongrass and Sriracha seasoning into the wok and fry for 4-5 minutes.
Add the prawns, stirring continuously until they are half-cooked, then add the hoisin sauce, fish sauce and water. Stir to combine well.
When the sauce starts to bubble and the prawns are cooked, add the spring onions into the wok, stir a few times, dish out and serve immediately with steamed rice.
Products used in this recipe:
People who liked this recipe also liked: