HOUSE OF ASIA
See the recipe
Seafood with aromatic Thai basil
Seafood is a delicate delicacy. Be careful not to overcook it, as it will become rubbery and hard. Watch as it begins to change shape and color when exposed to heat.
Ingredients
- 2 squid fillets
- 6 tiger prawns
- 3 tablespoons of potato flour
- 6 mussels (with shells)
- 3 garlic cloves
- 1 small red chili pepper or more if you prefer it hotter
- 1 spoon fish sauce
- 2,5 tsp coconut sugar
- 1 teaspoon oyster sauce
- 1 medium red onion, sliced
- 2 tablespoons of Thai basil leaves
- oil; for frying
A method of preparing
1. Cut the squid in half lengthwise. Gently cut thin strips into each lobe at an angle diagonally, then do the same on the other diagonal (the end should create a "diamond grid"). Cut the lobe in half and then in thirds.
2. Remove the sharp tails from the shrimp. Place the shrimp in a bowl with the squid and dredge in the potato starch. Rinse with water to rinse off the flour.
3.Pour the seafood into boiling water and after a while remove it into a bowl of cold water to harden.
4. Finely chop the garlic and thinly slice the chili.
5. Pour a little oil into a slightly heated pan and gently fry the garlic. Add the chili. The later you add the chili, the less spicy the oil will be.
6. Raise the temperature. Add all the seafood and immediately pour in the fish sauce, sugar, and oyster sauce.
7. Mix everything together and sauté briefly. If there's not enough sauce, add a little water. Finally, add the onion and Thai basil leaves. Stir and sauté briefly again.
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