Stir-fried prawns and squid with mushrooms and thai holy ba
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Sunflower oil |
| 3 | Garlic cloves; crushed | |
| 175 | grams | Peeled raw prawns; (175 to 225) |
| 350 | grams | Prepared squid; sliced across into |
| ; rings | ||
| 175 | grams | Button mushrooms; cut into small |
| ; chunks | ||
| 3 | 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 |
| ; leaves | ||
| 1 | tablespoon | Chicken stock; (1 to 2) |
| Thickly sliced cucumber and spring onions | ||
| ; to garnish | ||
Directions
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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