← Nouns Cooking · Thai

Ingredients

• 200 g raw prawns, peeled and deveined
• 150 g Squid, cleaned, scored and cut into pieces
• 1 Eggs
• 100 ml evaporated milk (or coconut milk)
• 1 tbsp mild yellow curry powder
• 1 tbsp Thai roasted chilli paste (nam prik pao)
• 1 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tsp Sugar
• 3 tbsp Vegetable oil
• 2 cloves Garlic, chopped
• ½ Onion, sliced
• 1 long red chilli, sliced
• 1 handful Chinese celery or celery with leaves, cut into 3 cm lengths
• 3 Spring onion, cut into 3 cm lengths
• 300 g jasmine rice, to serve (optional)

Method

1. Whisk the egg, evaporated milk, curry powder, chilli paste, oyster sauce, soy sauce and sugar together in a bowl.
2. Heat the oil in a wok over high heat. Fry the garlic and onion for 1 minute until the onion softens.
3. Add the prawns and squid and stir-fry for 1–2 minutes until the prawns are just turning pink.
4. Pour in the egg mixture and stir gently for 1–2 minutes, until it thickens into soft, creamy curds that coat the seafood. Don’t overcook it or it turns rubbery.
5. Toss in the chilli, celery and spring onions for 30 seconds and serve right away with rice.

Tips

• Traditionally made with cracked crab; 300 g crab claws work beautifully.
• Contains shellfish, egg, milk and wheat. Use coconut milk to make it dairy-free.

Sources

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

Hungry in Thailand Rachel Cooks Thai