← Nouns Cooking · Thai

Ingredients

• 3 tbsp Vegetable oil
• 4 cloves Garlic
• 4 Bird's eye chilli
• 10 Prawns (shrimp), peeled and deveined
• 150 g Squid, cleaned, scored and cut into pieces
• 12 Mussels, cleaned (optional)
• 2 tbsp Fingerroot (krachai), fresh or frozen, cut into matchsticks
• 3 sprigs Fresh green peppercorns on the stem (or in brine)
• 4 Makrut (kaffir) lime leaves, torn
• 1 long red chilli, sliced on the diagonal
• 1½ tbsp Oyster sauce
• 1 tbsp light soy sauce
• ½ tbsp Fish sauce
• ½ tbsp Sugar
• 2 tbsp Water
• 1 handful holy basil (or Thai basil)

Method

1. Pound the garlic and bird’s eye chillies into a coarse paste.
2. Heat the oil in a wok over high heat and fry the paste for 20–30 seconds, until fragrant but not browned.
3. Add the mussels (if using) with the water and toss for 1–2 min until they start to open. Add the prawns and squid and stir-fry for 1 minute.
4. Add the fingerroot, peppercorns, lime leaves, long chilli, oyster sauce, soy sauce, fish sauce and sugar and stir-fry for 1–2 min more, until the prawns are pink and the squid curls and turns opaque.
5. Throw in the basil, toss for a few seconds until wilted and serve straight away with jasmine rice. Discard any mussels that stay closed.

Tips

• Fresh green peppercorns and fingerroot come frozen or in brine at Thai shops; rinse brined ones first.
• Contains shellfish, soy and wheat.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Thai Caliente Simply Suwanee