Ingredients:
300 g medium shrimp (peeled, deveined, tails on)
3 cloves garlic (finely chopped)
5–6 fresh red chilies (sliced, adjust to spice preference)
2 tbsp vegetable oil
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp fish sauce
1 tsp sugar (palm sugar preferred)
2 tbsp water or stock
1 cup Thai holy basil leaves (or Thai basil if holy basil not available)
Steamed jasmine rice (for serving)
Instructions:
Prepare the shrimp: Rinse and pat dry the shrimp.
Make the chili-garlic base:
Heat oil in a wok or pan over medium-high heat.
Add chopped garlic and chilies, stir-fry until fragrant (about 30 seconds).
Cook the shrimp:
Add shrimp and stir-fry until they start to turn pink (about 1–2 minutes).
Add sauces:
Stir in oyster sauce, soy sauce, fish sauce, sugar, and water.
Mix well until shrimp are fully cooked and coated in the sauce.
Add basil:
Toss in the holy basil leaves. Stir quickly until wilted (about 20 seconds).
Serve:
Spoon the shrimp basil stir-fry over hot steamed jasmine rice.
Optionally, top with a crispy fried egg for a traditional touch.