Stir-fried prawns and squid with mushrooms and thai holy ba

Yield: 4 servings

Measure Ingredient
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.

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Recipe by: Rick Stein

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