Thai Shrimp with Lemongrass, Chili and Basil

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.