2 tablespoons green onion, chopped fine, for garnish
6 cups steamed rice
Heat a sauté pan and add 2 ounces oil. Cook shrimp for 3 minutes
until it becomes opaque; set aside and reserve.
Using the same pan, add 2 ounces more oil. Add bell pepper and onions
to caramelize - about 2 minutes. Add ginger/garlic and lemongrass
mixture and green onions.
Combine Thai chili dipping sauce, ketchup, curry powder and water,
and allow to simmer for 1 minute. Add shrimp and sesame oil. Toss
to coat shrimp with sauce; transfer to serving container and serve
with steamed rice.