1 lb jumbo shrimp
¾-1 lb fresh oyster mushrooms
2 large scallions (chopped)
2 red chilies (optional)
5 leaves of basil (preferably Thai basil)
2 cloves garlic (sliced)
1 tsp dried basil
1 tbsp fish sauce
2 tbsp canola oil
Thai ginger peanut sauce
1 tsp salt
Cut the mushroom cluster in a way where each piece will have 3-4 of the mushrooms attached. Chop the chilies if you choose to add some spiciness to the recipe. Salt the shrimp. Heat the oil on medium heat in a large pan. Add the garlic and chilies. Sautee for 3-4 minutes, add the Thai ginger peanut sauce and the fish sauce to the garlic. Stir and add the mushrooms. Cook for 2 minutes before adding the shrimp. Add the dried and fresh basil. Stir for 3 minutes and add the scallions. Allow 2 minutes to cook after adding the scallions. Serve with plain rice. Garnish with fresh basil and red chilies if you wish.
