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.