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
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
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.