Thai Shrimp with Lemon Grass, Chili and Basil

Serves 4

Ingredients:
2 stalks fresh lemon grass
1 tbsp (15 ml) fresh minced garlic
1/4 cup (50 ml) fish sauce
1 to 2 tsp (5 to 10ml) Thai chili sauce (depends how spicy you like it)
2 tbsp (25 ml) vegetable oil
1 lb (500g) large shrimp, shelled
Salt & fresh ground pepper
2 red onions, thinly sliced
1 tbsp (5 ml) sugar
1 tbsp (15 ml) lime juice
1/2 cup (125 ml) slivered basil
Directions:
1. Discard outer leaves of lemon grass. Cut off stalks just above bulb. Discard stalks and chop bulb finely. This should measure about 2 tbsp (25ml)
2. In a bowl combine lemon grass, half of the garlic, 2 tbsp fish sauce, chili sauce, and 1 tbsp oil. Stir in shrimp, season with salt & pepper and marinate for 30 minutes.
3. In a wok or skillet, add remaining 1 tbsp (15 ml) oil on medium heat. Add onions and remaining garlic and stir-fry for 6 minutes or until onions turn golden.
4. Add shrimp and marinade, remaining 2 tbsp (25ml) fish sauce, and sugar. Stir-fry for 2 minutes or until shrimp is just cooked. Add the lime juice and basil. Continue to cook about 1 minute or until basil is wilted.
Serve at once.