Thai Shrimp

Ingredients

• 1 bunch basil 
• 1 bunch basil 
• 8 cups chicken stock see 
• 4 servings rice hot cooked
• 4 servings rice hot cooked
• 4 servings rice hot cooked
• 2 tablespoons fish sauce 
• 4  spring onion 
• 1 teaspoon vegetable oil; peanut oil preferred organic
• 3  to 2 chilies slit green red hot
• 8 ounces shrimp deveined cooked peeled per pound
• 2 teaspoons soya sauce 
• 1 teaspoon sugar 

Equipment

• wok

Directions

1. Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
2. Heat wok over high heat. Swirl oil into wok and heat almost to smoking.
3. Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color.
4. Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy.
5. Serve over hot cooked rice.