ChefXi OfficialA vibrant, high-energy lunch that bridges the gap between a Roman pasta and a Bangkok street stall, featuring crispy guanciale and lemongrass-skewered shrimp served in bitter endive cups.
Skewer three shrimp onto each lemongrass stalk, piercing through the thickest part of the tail and head area. Set aside.
Lightly bruise the lemongrass skewers with the back of a knife first to release their aromatic oils.
In a cold wok or heavy skillet, add the diced guanciale. Turn the heat to medium and render until the fat is translucent and the meat is golden-crisp. Remove the solids with a slotted spoon, leaving the rendered fat in the pan.
Starting from a cold pan ensures the fat renders properly without burning the delicate meat.
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Subscribe to see full recipeNutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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