Name: Shrimp, Lemongrass, and Basil
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 10 oz (330 g) medium-sized shrimp, peeled and deveined; Pinch of white pepper; ½ teaspoon all-purpose cornstarch; ½ teaspoon dark sesame oil; 2 kaffir lime leaves, finely sliced (optional); 1 teaspoon soy sauce; 1 cup (20 g) fresh Thai or italian basil leaves; 1½ teaspoons sugar; 2 teaspoons fish sauce (nam pla); 1 small shallot, thinly sliced; 2 tablespoons high-heat cooking oil, divided; 4 tablespoons minced lemongrass; 1 clove garlic, minced

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy
Ready in
30 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I love the woodsy lemony notes in this dish from the lemongrass which pairs so well with shrimp. I like to make this dish when we have last minute guests because most of the ingredients are in my pantry and I usually have frozen shrimp in my freezer.

Ingredients

10 oz (330 g) medium-sized shrimp, peeled and deveined
½ teaspoon dark sesame oi

Method

Toss the shrimp with the sesame oil, all-purpose cornstarch, and pepper in a small bowl. Cover and refrigerate for 10 minutes.
Heat ½ of the oil in a wok or skillet over medium-high heat. Add the shrimp and stir-fry until the shrimp turns pink. Remove the shrimp from the pan and set aside. Wash and thoroughly dry the wok or skillet.
Heat the remaining

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Shrimp, Lemongrass, and Basil

Ingredients

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