Tuesday, August 14, 2012

Stir-fried shrimp with lemongrass and an early announcement

Hello everyone! How are you doing there? I hope you all are well hydrated and having nutritious food to combat the heat.
On my side, I`m in the middle of my 5-day summer holiday, which will end tomorrow and I`ve been attending driving lessons right from the beginning of the holiday. I`ve always been happy and contented with my little scooter, but it seems like I have to get a car-driving license this year because..here comes the announcement:

My husband got a job in Shizuoka prefecture and we are going to move there next spring!

After all the years we`ve been spending in our beloved Sendai, we finally have to move to other city and Shizuoka now becomes the next stop in our journey. We`ve been checking out about  life in Shizuoka and looking for possible areas to live in. Although currently I`m still trying to land a job there, living in Shizuoka seems to require us to commute on a car regardless of where I will end up working. So, here I am, dealing with my fear and confusion in car driving and hoping to get the license as soon as I can. 

Now on the kitchen side, I just made this very aromatic shrimp dish, which was really quick to make, and I hope you`ll give it a try and enjoy it as much as I do.

Heat oil on a pan and add finely (or roughly) chopped lemongrass stalk (I left some of the stalk as is for visual purpose) and garlic, chili, and coriander.
I used to throw away the lemongrass stalk after finishing the dish, which was a shame as it`s actually edible especially for the inner white-color flesh at the bottom. Now I see it as a fibrous food and I usually finely chop it up and eat the whole part.

And by all means, add kaffir lime leaves too because they marry beautifully with the lemongrass.

Cook until the warm lemony fragrance filling up your whole kitchen.

Now stir in deveined shrimps (I like them with the shells on) and cook until they start turning color.

Season with soy sauce, honey, salt, and pepper.

Adding honey works very well in giving the balance to the savoriness as well as adding nice glossy touch.

And that`s it!
Now you have a plate full of plump and juicy shrimps coated with the aromatic lemongrass and garlic bits, which are finger-licking good and perfect for the scorching hot days.
Serves 2

10 medium-large shrimps, deveined
1 lemongrass stalk
4 cloves garlic
1 tsp coriander
3 chili
4 kaffir lime leaves
3 Tbs soy sauce
1 Tbs honey

1.  Heat oil on a pan and add finely chopped lemongrass stalk and garlic, kaffir lime leaves, chili, and coriander.
2.  Stir in deveined shrimps and cook until they start turning color.
3.  Season with soy sauce, honey, salt, and pepper.


  1. Congrats on the move! I have been slacking off with getting a driver's license. I somehow managed to live in a metro area until now. It's definitely in my to-do list now. I hope you will find a job you like there. Many greetings!

    1. Thanks,jeng! I finally ran out of excuses for not getting the license :D

  2. Oh Arudhi, you are moving to Shizuoka! Hmm either way it's a bit far from where my home is, but you will enjoy life in central Japan! :D I'm surprised you can get kaffir lime leaves in Sendai?! I actually have been wanting to get here in the US. I'm sure I can find somewhere but haven't paid attention when I am shopping yet. Good luck on driver's license too!

    1. Yes Nami san, I`m quite nervous but excited about living in the different area of Japan :) I`m lucky there is a nearby store selling imported goods, including the herbs and spices used in South East Asian cooking. Otherwise, it will be difficult for me to get the substitutes because the lemongrass and lime leaves have quite distinct citrus aroma. I hope you can get the lime leaves soon at your place!

  3. Hello! Congratulations on the move. This recipe seems easy and most importantly, yummy. I will try soon. Thanks for sharing and good luck with the move.!