Yield: 4 servings
|3 tablespoons||Sunflower oil|
|3 \N||Garlic cloves; crushed|
|175 grams||Peeled raw prawns; (175 to 225)|
|350 grams||Prepared squid; sliced across into|
|\N \N||; rings|
|175 grams||Button mushrooms; cut into small|
|\N \N||; chunks|
|3 \N||Red birdseye chillies; finely chopped|
|1 tablespoon||Light soy sauce|
|1 tablespoon||Ketchup manis; (sweet soy sauce)|
|1 tablespoon||Oyster sauce|
|1 tablespoon||Thai fish sauce|
|1 large||Hand Thai holy basil or ordinary basil|
|\N \N||; leaves|
|1 tablespoon||Chicken stock; (1 to 2)|
|\N \N||Thickly sliced cucumber and spring onions|
|\N \N||; to garnish|
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.