Serves 4
2 lemongrass stalks
1 tbsp fresh minced garlic
¼ cup fish sauce
1 to 2 tsp Thai chilli sauce or 1 green chilli chopped
2 tbsp vegetable oil
1 lb shrimp, shelled
salt and pepper freshly ground to taste
2 red onions, thinly sliced
1 tbsp sugar
1 tbsp lime juice
½ cup slivered basil
Discard outer leaves of lemon grass. Cut off stalks just above the bulb. Discard stalks and chop bulb finely. This should measure about 2 tbsp.
In a bowl combine lemongrass, half the garlic, 2 tbsp fish sauce, chilli sauce and 1tbsp oil. Stir in shrimp, season with salt and pepper and marinate for 30 minutes.
In a wok, add remaining 1 tbsp oil on medium-high heat. Add onions and remaining garlic and stir-fry for 6 minutes or until onions turn golden.
Add shrimp and marinade, remaining 2 tbsp fish sauce and sugar. Stir-fry for 2 minutes or until shrimp is just cooked. Add lime juice and basil. Continue to cook for about 1 minute or until basil is wilted.