Thai Cooking - The Taste of Thailand - Thai Shrimp with Lemon Grass, Chili and Basil

Thai Shrimp with Lemon Grass, Chili and Basil
(by Lucy Waverman)

Prep Time: 15 minutes Marinate Time: 30 minutes Cooking Time: 10
minutes

2 stalks fresh lemon grass
1 tablespoon fresh minced garlic
1/4 cup fish sauce, divided
1 to 2 teaspoons Thai chili sauce or 1 green chili, chopped
2 tablespoons vegetable oil
1 pound shrimp, shelled
Salt and freshly ground pepper to taste
2 red onions, thinly sliced
1 tablespoon sugar
1 tablespoon lime juice
1/2 cup slivered basil

Discard outer leaves of lemon grass. Cut off stalks just above bulb.
Discard stalks and chop bulb finely. This should measure about 2
tablespoons. In a bowl, combine lemon grass, half of garlic, 2
tablespoons fish sauce, chili sauce and 1 tablespoon oil. Stir in
shrimp, season with salt and pepper and marinate for 30 minutes. In a
wok or skillet on medium-high heat, add remaining 1 tablespoon oil.
Add onions and remaining garlic and stir-fry for 6 minutes or until
onions turn golden. Add shrimp and marinade, remaining 2 tablespoons
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. Serve at once with steamed rice. Serves 4.

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