Prawns with Chinese Onion and Lemon Basil

Method

1. 1 Trim the shrimp's antennae and remove the black vein, but leave the shell intact so the shrimp retain its fresh water.
2. 2 Crush the shallots and fry them in oil for 90 seconds until they turn golden and have a pungent aroma.
3. 3 Shallots, also known as spring onions from Central Vietnam, have a stronger, pungent smell than red onions, so 50g is enough.
4. 4 Add the shrimp to the pan and stir-fry over high heat for 3 minutes, until the shells turn red and are slightly browned.
5. 5 Season with fish sauce and sugar, then fry for another 90 seconds until the sauce coats the shrimp shells.
6. 6 Turn off the heat, then mix in the shredded mint leaves, squeeze in some lemon juice, and sprinkle with pepper.