An easy stir fry from Rosa’s Thai Cafe.
Ingredients
- 1 tablespoon sliced coriander root or stalks
- 3 garlic cloves
- 1½ tablespoons chopped galangal or very young ginger
- 3 pieces of lesser galangal finely sliced (leave out if unavailable)
- 2 lemongrass stalks chopped
- 3 hot red chillies
- 3 tablespoons vegetable oil
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon black peppercorns crushed
- 1 container of mixed seafood (or 5 prawns 5 mussels, 5 scallops, and 150g squid)
- 1 tablespoon thai fish sauce
- 4 baby green peppercorn sprigs roughly chopped
- ½ onion sliced
- 1 tablespoon chinese rice wine
- 2 tablespoons water or stock
- To serve:
- sweet basil leaves Thai or Italian ones
- Steamed jasmine rice
Servings:
Instructions
- 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, green peppercorns 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.
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