A sweet tangle of onions and shrimps with spicy overtones make this an exceptional dish. Use large shrimp (15 to 20 to a pound or 450 grams) to protect against overcooking. The heat in this dish is personal preference.I don’t like it too hot, as I want the delicate lemongrass taste to come through. Serve with rice or rice noodles.

Serves: 2 as a main or 4 as an appetiser

Ingredients

• 2 stalks fresh lemongrass
• 1 tablespoon minced garlic
• 3 tablespoons fish sauce
• 1 to 2 teaspoons Sriracha
• 2 tablespoons vegetable oil
• 1 lb (500 g)large  shrimp, shelled
• Salt and freshly ground pepper to taste
• 2 red onions, thinly sliced
• 1 tablespoon sugar
• 2 tablespoon lime juice
• ½ cup slivered mint
• ¼ cup slivered basil

Method

Discard outer leaves of lemon grass.  Cut off stalks leaving about 2-inches from the base. Bash the 2-inch pieces with the blade of a knife then chop finely. This should measure about 2 to 3 tablespoons.

Combine lemongrass, half of garlic, fish sauce, Sriracha and 1 tablespoon oil in a bowl. Stir in shrimp, season with salt and pepper and marinate for 30 minutes.

Add remaining 1 tablespoon oil in a wok or skillet on medium-high heat.  Add onions and  stir-fry for 4 minutes or until softened. Add remaining garlic,  and cook 2 minutes longer or until onions turn golden. 

Stir in shrimp, marinade and sugar.  Stir-fry for 3 minutes or until shrimp is just cooked and pink.  Add lime juice and herbs leaving a few herbs for garnish.  Continue to cook for about 1 minute longer, stirring, or until herbs are wilted. Serve at once garnished with remaining  herbs.