| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Thai |
Rick, Stein |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Sunflower oil |
| 3 |
|
Garlic cloves; crushed |
| 175 |
g |
Peeled raw prawns; (175 to 225) |
| 350 |
g |
Prepared squid; sliced across into |
|
|
; rings |
| 175 |
g |
Button mushrooms; cut into small |
|
|
; chunks |
| 3 |
|
Red birdseye chillies; finely chopped |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Ketchup manis; (sweet soy sauce) |
| 1 |
tb |
Oyster sauce |
| 1 |
tb |
Thai fish sauce |
| 1 |
lg |
Hand Thai holy basil or ordinary basil |
|
|
; leaves |
| 1 |
tb |
Chicken stock; (1 to 2) |
|
|
Thickly sliced cucumber and spring onions |
|
|
; to garnish |
INSTRUCTIONS
1 Heat a wok or large deep frying pan until hot. Add the oil and garlic and
fry for a few seconds.
2 Add the prawns, stir-fry until pink, add the squid and stir-fry for 1-2
minutes. Add the mushrooms and chillies and stir-fry for a few seconds. Add
the light soy sauce, ketchup manis (sweet soy sauce), oyster sauce and fish
sauce and turn everything over once or twice.
3 Add the basil and stock and toss for a few seconds. Serve on steamed
rice, garnished with the cucumber and spring onions.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
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