Thai Style Stir Fried Seafood (Pad Ka Prao Talay)

Usually when we are talking about stir fries we usually associate them with the Chinese cuisine but do you know that the Thai version is even better as it uses almost all flavour profiles namely sweet, sour, salty and spicy hot.

Next to Japanese we love the Thai cuisine the ingredients and flavours is just a perfect match to our palates, it’s nearly similar to the Philippine stir fries just hotter. The ingredients are nearly the same due to the fact that we have tons of seafood and tropical vegetables available in our markets. Today we will be making a mixed seafood stir fry where we combine different seafood like scallops, squid, prawns, fish and even crab balls with vegetables in a Thai inspired sauce. A real crowd pleaser and very appetizing thanks to those hot chillies it makes you have some more.

Thai Style Stir Fried Seafood (Pad Ka Prao Talay)

250 g squid, pineapple cut 250 g shrimps, shelled and deveined 350 g white fish fillets, sliced into bite sized pieced 1 doz crab balls, sliced in half 150 g scallops 1 medium carrot, cut into thin slices 200 g French beans, sliced 4 cloves garlic, minced 1 tbsp minced ginger 2 shallots, sliced thinly 2 red chillies, sliced 1 tbsp fish sauce

• 2 tbsp oyster sauce
• 2 tbsp chilli garlic sauce
• 2 tbsp lemon juice 2 cups chicken stock 1 tbsp sugar ½ cup + 2 tsp cornstarch salt freshly ground black pepper oil

Season fish fillets with salt and freshly ground black pepper. Place ½ cup of cornstarch in a plate then roll fish fillets on it to coat. Prepare a wok filled with oil for deep frying then once hot deep fry fish fillets until golden brown. Set fish aside once golden brown and cooked. In a separate wok add oil then sauté garlic, shallots and ginger in medium heat. Bring heat to high then add chillies, crab balls, French beans and carrots, stir fry for a 2 minutes. Add the prawns and scallops and stir fry for 2 minutes. Add the squid and stir fry for 2 more minutes. In a bowl combine fish sauce, oyster sauce, chilli garlic sauce, lemon juice, chicken stock, sugar and 2 tsp cornstarch, mix until free of lumps. Pour sauce in the wok and let it boil, once thick season with salt if needed then turn heat off. Place fried fish in a serving plate then pour on top the stir fried seafood. Serve with freshly cooked jasmine rice. 3.2.2925

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