Stir-Fried Shrimp with Lemon Grass

This Thai stir-fry builds its flavor from a pounded paste of lemongrass, garlic, dried red chilies, and black pepper. That aromatic base hits hot oil first, releasing a rush of fragrance in seconds before the shrimp, mushrooms, and snow peas go in for a fast, high-heat cook.

The two-mixture approach is smart Thai technique. The “A” paste carries the aromatics. The “B” sauce of fish sauce, sugar, and cornstarch slurry goes in at the end, coating everything in a glossy, savory-sweet glaze that clings to the shrimp instead of pooling at the bottom of the wok.

Pounding the aromatics in a mortar rather than just mincing them releases oils and juices that dissolve into the hot oil instantly. A food processor works too, but the texture is slightly different. Either way, you want a paste, not chunks. Chunks burn before they release their flavor.

Three minutes of stir-frying is all the shrimp and vegetables need. Snow peas should still snap when you bite them, and shrimp should be pink and just curled. Overcooked shrimp turn rubbery fast.

Pro Tips

• Soak the dried red chilies in warm water for 10 minutes before chopping. This softens them so they pound into the paste smoothly.
• Get the wok screaming hot before adding oil. A cold wok means steaming, not stir-frying, and steamed shrimp have a completely different texture.
• Have everything prepped before you start cooking. Stir-frying moves fast. There’s no time to chop while the wok is on.
• Add the B mixture all at once and toss immediately. The cornstarch thickens within seconds, so you need to coat everything quickly.

Variations

• Chicken version: Swap shrimp for thinly sliced chicken breast. Stir-fry the chicken for 4-5 minutes before adding the vegetables.
• Extra vegetables: Add sliced red bell pepper and baby corn with the mushrooms for more color and crunch.