Thai Shrimp with Lemongrass, Chili and Basil

A sweet tangle of onions and shrimps with spicy undertones makes this an exceptional dish. Use a large shrimp to protect against overcooking. The heat in this dish is personal preference. Making it less hot allows the delicate lemon grass taste to come through.

Serves 4

2 stalks fresh lemon grass
1 tbsp fresh minced garlic
1/4 cup fish sauce 
1 to 2 tsp Thai chili sauce or 1 green chili, chopped
2 tbsp vegetable oil
1 lb (500 g) shrimp, shelled 
Salt and freshly ground pepper to taste
2 red onions, thinly sliced
1 tbsp sugar
1 tbsp 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 tbsp.
In a bowl combine lemon grass, half of garlic, 2 tbsp fish sauce, chili sauce and 1 tbsp oil. Stir in shrimp, season with salt and pepper and marinate for 30 minutes.
In a wok or skillet, 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. Serve at once.