Chile-Lemongrass Prawns

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon peeled
• chopped fresh ginger
• 3 cloves garlic
• chopped
• 2 shallots
• chopped
• 36 prawns (16 to 20 count)
• peeled and deveined
• heads on
• if desired
• 1/2 cup mirin
• 2 tablespoons very finely minced lemongrass
• 1/2 cup chicken stock
• 1/4 cup sweet hot chile sauce or mae ploy
• Soy sauce

Instructions

1. Heat the vegetable oil in a wok or very large saute pan over very high heat until very hot.
2. Add the ginger, garlic, and shallots, and saute for 1 minute.
3. Add the prawns and cook just until they start to turn pink, 2 to 3 minutes.
4. Add the mirin and lemongrass, and cook, stirring often, 2 to 3 minutes longer.
5. Add the stock and chile sauce, and cook until the prawns are just cooked through.
6. Season, to taste, with soy sauce.
7. Serve warm.