Wild Rice with Shrimp and Lemongrass

Bring the lemongrass to the boil with the fish sauce, fish stock, soy sauce and approximately 800 ml water. Add the rice, cover and simmer over a low heat for around 30 minutes. Add a little extra water if necessary; however, at the end of the cooking time, the liquid should be completely absorbed.

Fry the prawns in a frying pan in hot oil for 2-3 minutes until golden brown. Season with salt and ground black pepper.