I totally made this recipe up and everyone loved it...my first attempt of using Lemongrass.
This recipe is for 1-1.5 lbs of shrimp
Step 1: Make the Marinade and marinate shrimp for an hr or so.
1 tsp of Thai sweet chili sauce
1 tsp of oyster sauce
2 tsps of soy sauce
2 light squirts of Sriracha hot sauce
1.5 tsps of lemongrass paste (readily available in the herb section of your grocery)
.5 tsp of garlic powder
.25 tsp of ginger powder
salt, to taste
pepper, to taste
Step 2: Make the sauce
Repeat all the ingredients above and add .25 tsp of rice wine vinegar. and let sit
Step 3: Make the Green Beans (aka Haricot Verts)
1.5 pounds green beans, trimmed of stem end
Fill a large high sided skillet with some water adding enough to be just shy of the of the pan by about 1 inch.
Place over high heat and bring up to a boil
Add a pinch of salt and the green beans
Cool for about 5 minutes, the beans should be still crisp.
Drain the beans and then shock them in a bowl of ice cold water and ice to stop from cooking.
Reserve the beans while you start the shrimp.
Step 4: Putting it all together.
In a hot skillet or wok, heat up a tbsp of oil and fry the shrimp for 1 to 2 mins per side. until pink. keep aside.
In the same skillet and left over oil at medium high heat, add 4 thin slices of fresh ginger, sliced scallions or quartered onions if you don't have scallions at home. Cook for a 30 seconds
Add sauce previously made.
Add 1 tsp of corn starch (diluted in cold water)
continue to heat, sauce will thicken. Add more water to make more gravy
Add shrimp and Green beans.
Cook for a minute or 2 and is ready to serve with Rice.
Tip: Can serve with Fried Rice