Vietnamese Lemongrass Chili Prawns | Quick Asian Dinner

Rinse the rice thoroughly under cold water, then cook covered in double the amount of water for about 12-15 minutes until tender.

Remove the outer hard layer of the lemongrass, then finely chop the inner tender stalk. Mince the garlic, shallot, and chili pepper, and slice the spring onion.

Rinse the prawns and pat them dry with paper towels. In a small bowl, mix together the fish sauce, soy sauce, and cane sugar.