Stir-fried Prawns And Squid With Mushrooms And Thai Holy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Thai | Rick, Stein | 4 | Servings |
INGREDIENTS
| 3 | T | 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 | T | Light soy sauce |
| 1 | T | Ketchup manis, sweet soy |
| sauce | ||
| 1 | T | Oyster sauce |
| 1 | T | Thai fish sauce |
| 1 | Hand Thai holy basil or | |
| ordinary basil | ||
| leaves | ||
| 1 | T | Chicken stock, 1 to 2 |
| Thickly sliced cucumber and | ||
| spring onions | ||
| to garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 190
Total Fat: 21.6g
Cholesterol: 227.6mg
Sodium: 464.3mg
Potassium: 304mg
Carbohydrates: 15.5g
Fiber: <1g
Sugar: <1g
Protein: 17.1g