1 min read.Updated: 20 Jan 2013, 04:26 PM ISTShreya Ray
Chef Veena Arora of The Imperial New Delhi shares the recipe for a Thai seafood special from her winter menu
200g prawns, medium-sized
25g lemon grass, sliced
10ml fish sauce
10ml lemon juice
Clean and devein the prawns. Blanch them so that the prawns are just cooked and not overdone. Mix the prawns, lemon grass, fish sauce, sugar and lemon juice in a bowl, and toss well. Serve immediately.