Vietnamese Lemongrass Shrimp

Instructions

1. Marinate the shrimp
   In a bowl, combine the shrimp with half the minced lemongrass, half the minced garlic, 1 tablespoon fish sauce, 1 teaspoon sugar, and 1/2 teaspoon black pepper. Mix well and let marinate for 15 minutes.
2. Prepare the aromatics
   While the shrimp is marinating, prepare all other ingredients. Ensure the lemongrass is very finely minced as larger pieces can be tough and woody. Combine the remaining lemongrass, garlic, and chopped chilies in a small bowl.
3. Heat the wok
   Heat a wok or large skillet over high heat. Add the vegetable oil and when it's hot and shimmering, add the sliced onions. Stir-fry for about 1 minute until the onions begin to soften but still maintain some crunch.
4. Stir-fry the aromatics
   Add the reserved lemongrass, garlic, and chili mixture to the wok. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
5. Cook the shrimp
   Add the marinated shrimp to the wok, spreading them out in a single layer. Allow to cook for 1 minute without stirring, then stir-fry for another 2-3 minutes until the shrimp turn pink and are just cooked through.
6. Add the sauces
   Pour in the oyster sauce and toss to coat the shrimp evenly. Cook for another 30 seconds to allow the flavors to meld together.
7. Finish the dish
   Turn off the heat and add the chopped scallions, tossing quickly to incorporate. The residual heat will slightly wilt the scallions while maintaining their fresh flavor and bright color.