Cambodian Lemongrass Shrimp

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Rasa Malaysia


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1 tablespoon oil

12 oz shell-on tiger prawn, headless and deveined

1 bottle World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce (1 cup)

3-4 bird’s eye chilies, pounded

1/2 teaspoon Sriracha chili sauce

1/2 teaspoon fish sauce

2 tablespoons coconut milk

1 tablespoon water

5-6 Thai basil leaves, coarsely chopped

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