Sauted Shrimp with Lemon Grass—Pad Pak Goong

From Delightful Thai Cooking

Cookbook

Author(s): Eng Tie Ang

Page 71

Cuisine: Thai

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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5 years ago

★ ★ ★ ★ ★ 4/5

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This was pretty good considering how easy it was. Next time I might mince the lemongrass, rather than leaving in it 2" lengths.

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