Spicy Lemongrass Shrimp

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New Asian Cuisine


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1 1/2 lbs (700 g) fresh medium shrimp, peeled and deveined

2 tablespoons oil

2 teaspoons minced garlic

1/4 teaspoon salt

Sprigs of coriander leaves (cilantro), to garnish

2 teaspoons fish sauce

2 teaspoons rice wine, sherry or sake

2 teaspoons sugar

1 finger-length red chili, deseeded and minced or ground to a paste in a mortar

1/4 teaspoon freshly ground black pepper

1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced

1 teaspoon minced garlic

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