Ingredients:

2 /300 g
1/2 stalk
1 tsp
1 tsp
1/2
1/2 stalk
5 clove
1/4 cup
1

1 tbsp

Seasoning:
1/2 cup

3/4 cup
1 tsp
2 tsp
1/2 tsp

Vietnamese big head shrimps
lemongrass, shredded
grated garlic
grated shallot
onion, crosscut into shreds
celery, sectioned
shallot
coconut milk
chili, shredded
Chinese parsley
tomato paste

juice from lemongrass (crush 1 stalk of lemongrass. Add water, Blend & strain)
stock
granulated sugar
fish gravy
dark soy sauce

Method:

1. Heat 2 tbsp of oil. Saute one half onion, crushed garlic, crushed shallot and tomato paste over low heat until fragrant. Add seasoning and simmer for 10 minutes. Then strain.

2. Defrost shrimps. Rinse and wipe dry. Cut open and devein. Sprinkle with caltrop starch. scald in oil over medium heat.

3. Heat earthen pot. Add 1 tbsp of oil. Saute shallot until fragrant. Put in sauce, lemongrass shreds, onion, celery and shrimps. Simmer until shrimps are cooked. Add coconut juice. Try the taste. Put in chili shreds and Chinese parsley. Serve in pot with bread.