Prawns with Lemongrass and Chinese Parsley Roots

Meal Type

Cuisine

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

Ingredients:

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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