Lemongrass Basil Shrimp
by Katie Chin, Tastemaker in Residence
Ingredients
10 oz. medium-sized shrimp, peeled and deveined
1/2 teaspoon dark sesame oil
1/2 teaspoon all-purpose cornstarch
Pinch of white pepper
Pinch of white pepper
2 Tablespoons high heat cooking oil
4 Tablespoons minced lemongrass
1 glove garlic, minced
1 small shallot, thinly sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
2 kaffir lime leaves, finely sliced (optional)
1 teaspoon soy sauce
1 1/2 teaspoons sugar
1 cup fresh Thai or Italian basil
Instructions
Toss the shrimp with the sesame oil, all-purpose cornstarch and pepper in a small bowl. Cover and refrigerate for 10 minutes.
Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the lemongrass, garlic, shallots and chilies until fragrant, about 30 seconds. Add the shrimp and stir-fry until the shrimp turns pink.
Add the kaffir lime leaves (if using), soy sauce, fish sauce and sugar and stir-fry for about 2 minutes, or until the shrimp is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until basil is wilted. Dish out and serve immediately with hot jasmine or brown rice.