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.
Increase the heat to high until the guanciale fat begins to shimmer. Add the lemongrass shrimp skewers and sear for 2 minutes per side until pink and slightly charred.
Add the minced garlic and sliced chili to the pan for the final 30 seconds of cooking, tossing constantly to avoid burning.
Deglaze the pan with lime juice and fish sauce, swirling to create a light emmulsion with the remaining fats. Remove from heat.
To assemble, place two shrimp from the skewers into each endive leaf. Drizzle with the pan juices, top with the crispy guanciale bits, and garnish with fresh cilantro.
The key to this dish is the contrast between the hot, wok-seared shrimp and the cold, crisp endive. Use a very high heat for the shrimp to achieve that 'wok hei' (breath of the wok) without overcooking the delicate seafood. If you can't find endive, radicchio provides a similar bitter profile that balances the richness of the guanciale.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.