Seafood sizzling stir fry ‘Pad Cha’

Name: Seafood sizzling stir fry ‘Pad Cha’
Cook time: 20 min
Ingredients: Ingredients 1 tablespoon sliced coriander root (or stalks)3 garlic cloves1½ tablespoons chopped galangal (or very young ginger)3 pieces of lesser galangal, finely sliced (leave out if unavailable)2 lemongrass stalks, chopped3 hot red chillies3 tablespoons vegetable oil1 tablespoon oyster sauce1 tablespoon light soy sauce1 teaspoon sugar1 teaspoon black peppercorns, crushed1 container of mixed seafood (or 5 prawns, 5 mussels, 5 scallops, and 150g squid)1 tablespoon Thai fish sauce4 baby green peppercorn sprigs roughly chopped½ onion, sliced1 tablespoon Chinese rice wine2 tablespoons water or stockTo serveSweet basil leaves (Thai or Italian ones)Steamed jasmine rice

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Cook Time: 20

Servings: 2.5

Cost: $1.20 /serving

Author : Rosa's Thai Cafe

Ingredients

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Ingredients 1 tablespoon sliced coriander root (or stalks)3 garlic cloves1½ tablespoons chopped galangal (or very young ginger)3 pieces of lesser galangal, finely sliced (leave out if unavailable)2 lemongrass stalks, chopped3 hot red chillies3 tablespoons vegetable oil1 tablespoon oyster sauce1 tablespoon light soy sauce1 teaspoon sugar1 teaspoon black peppercorns, crushed1 container of mixed seafood (or 5 prawns, 5 mussels, 5 scallops, and 150 grams squid)1 tablespoon Thai fish sauce4 baby green peppercorn sprigs roughly chopped½ onion, sliced1 tablespoon Chinese rice wine2 tablespoons water or stockTo serveSweet basil leaves (Thai or Italian ones)Steamed jasmine rice

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Instructions

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Method Using a mortar and pestle or a food processor, pound or blitz the coriander root, garlic, chopped galangal, lemongrass and chillies into a paste.Heat the oil in a wok set over a medium heat. Stir-fry the paste you have made for a few seconds until it is fragrant, then stir in the oyster sauce, soy sauce, sugar and black peppercorns.Add the squid, prawns, mussels and scallops, tossing to combine.Season with the fish sauce, then add the lesser galangal, greenpeppercorns and onion and combine well.Pour in the Chinese rice wine and a bit of water to loosen the sauce.Cook over a medium heat for a few minutes until everything is cooked through.Add sweet basil leaves and turn off heat. Serve hot with jasmine rice.