Serves: 2

Prep Time: 20 minutes

Ingredients:

2 tbsp. vegetable oil

15 medium shrimps, peeled and deveined

3 tbsp. coarsely chopped garlic

2 hot chilies, crushed

1 red chili, seeded and shredded

1 tbsp. soy sauce

1 tsp. dark soy sauce

2 tbsp. oyster sauce

¼ cup water

1 tsp. sugar

1 cup Thai holy basil (kra-prow leaves)

Method:

Heat a wok until it is very hot, then add the oil. When the oil is hot, toss in the garlic and stir-fry until it become lightly browned. Then, add shrimp and continue frying until well mixed.

Season with soy sauce, dark soy sauce, oyster sauce, water and sugar. Stir in the holy basil leaves and crushed chilies. When fragrant, remove from heat. Serve on top of jasmine rice.

Tips:

Make sure the wok and oil are HOT before adding any ingredients to the wok. A hot wok is the key to preventing your food from sticking, and for getting a good sear.

Shrimp can be substituted with chicken, pork, beef or squid, which it depends on your preferences.  If desired, fry eggs sunny side up separately to place it on top of the rice.