1lblarge uncooked fresh or frozen shrimpthawed if frozen, peeled and deveined
2shallotspeeled and thinly sliced
1stalk of lemongrasstrim the woody bottom and the skinny woody stalks on top and then peel off several outer layers and then slice the stalks thinly into rings and then chop them finely with your knife
4clovesgarlicpeeled and finely minced
1pieceof 1-inch gingerpeeled and finely minced
1green Thai chiliseeded and cut into julienne
½Tbspof red chili flakesmore or less to your liking
¼cupof water
⅓cupof dark brown sugar
1Tbspof fish sauce or more to taste
1Tbspof grape seeds oil
Instructions
Preheat the oil in the wok or skillet, add in the shallots, garlic, ginger, and saute until the shallots are soft and really fragrant, about 2 minutes
Tip in the chili flakes and lemongrass and continue to saute until the lemongrass is fragrant, about 1 minute. Add in water and bring to a boil. Add in the brown sugar and fish sauce and stir to mix everything. Bring it back to a boil. Add in the shrimps and cook for another minute and stir to make sure the sauce coats the shrimp. Have a taste, it should be sweet, spicy, and savory. Adjust by adding more brown sugar and/or fish sauce if needed