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Prawns with Lemongrass and Chinese Parsley Roots

Demonstrated by: Brenda Tanaka and Jason Kiyota.
The Food Company on November 16, 2003.



Prawns with Lemongrass and Chinese Parsley Roots

  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1 teaspoon pepper
  • 2 lbs prawns, shelled and cleaned
  • Cornstarch for dredging
  • Vegetable oil for deep-frying
  • 1/4 cup chopped Chinese parsley roots (cilantro)
  • 1/4 cup minced lemongrass
  • 1 tablespoon Thai fried garlic


In a small bowl, combine salt, sugar, and pepper; set aside. Lightly dredge prawns in cornstarch. In a wok or skillet, heat oil to 350°F. Deep fry prawns until pink; drain. In a heavy skillet, without oil, sauté fried prawns, Chinese parsley roots, lemongrass, and Thai fried garlic. Season to taste with salt mixture. Makes 4 servings.


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