I’m crazy about lemongrass. Use only the real thing: long, woody stalks with an aroma that is tantalizing and elusive. A lot of recipes call for cooking or steeping lemongrass to infuse its essence into a liquid. I find that that process mutes its brightness and intensity, which is what I love about it. I use only the hearts, about 2 inches of the inner part closest to the stem. Keep peeling it until you reach the part that has a smooth surface that’s the only part to use for cooking. The rest makes a nice tea for a relaxing
evening.
Ingredients
Lemongrass Crumbs
- 3 ounces Lardo Cornbread, crumbled (¼ cup)
- 1 stalk lemongrass, trimmed to inner heart and grated on a Microplane (1 teaspoon)
- 1 tablespoon olive oil
- 12 ounces large shrimp (21 to 25 count), peeled and deveined
- 1 cup chopped seedless cucumbers
- 1 poblano pepper, diced
- One 8-ounce can water chestnuts, drained, rinsed, and finely chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon soy sauce
- Splash of fish sauce
- ¼ teaspoon cayenne pepper
- 9 stalks lemongrass, trimmed to inner heart and grated on a Microplane (3 tablespoons)
- 1 teaspoon chopped fresh mint
- Salt and freshly ground black pepper to taste
How to Make It
- Preheat the oven to 425°F. To Make the Lemongrass Crumbs
- Spread the cornbread on a baking sheet and bake for 15 minutes, or until the crumbs are toasted and crunchy. Allow to cool, then add the grated lemongrass and mix well. The lemongrass will perfume your hands. Store in an airtight container until ready to use.
- Heat the olive oil in a 10-inch skillet over medium heat. Add the shrimp and sauté for 2 minutes, or until they begin to turn opaque. Add the cucumbers, poblano peppers, and water chestnuts and cook for 3 minutes. Add the lemon juice, soy sauce, and fish sauce and simmer to reduce for a minute. Take the pan off the heat and add the cayenne pepper, lemon grass, mint, and salt and pepper to taste.
- Spoon the shrimp onto four plates. Sprinkle the lemongrass crumbs over the shrimp and serve immediately
