Cut the tough outer layer of the bamboo shoot, then cut into quarters lengthways.Boil the bamboo with the cornhusks for 30 minutes or until the bamboo turns light red. Drain and discard the water. Fill with clean water and bring to the boil. Cook for a further 30 minutes. Remove and allow to cool.
Run two toothpicks along the length of the bamboo, creating fine thin shreds. Cut the bamboo into 4cm lengths and transfer into a mixing bowl.
Add the basil, salt, black sesame powder, red shallots, garlic oil and lime juice. Mix well and serve.