Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Mixed Seafood (Phat Phed Pla Talay)
Serves 2 as one dish meal or 4-6 for a full Thai meal
1 1/4 lb. calamari rings, scallops, peeled and butterflied shrimps, and mussels
6-8 cloves garlic, finely chopped
6-8 shallots, thinly sliced
1-2 Tbs. peanut oil for stir-frying
1-2 Tbs. fish sauce (nam plah), to taste
1-2 tsp. black soy sauce *optional
1 cup fresh Thai holy basil (bai kaprao), or Thai sweet basil (bai horapa )
4-6 small kaffir lime leaves (bai ma-grood), very finely slivered
5-10 Thai Dragon chiles (phrik chee fa) or Thai Bird Chiles (Phrik kee nue)
Generous Dash of ground white pepper
Prep each ingredient and set aside to allow quick stir fry technique.
Leave the fresh basil leaves whole; the flowers may also be used.
Heat a wok until the surface is smoking hot. Add oil to one side and swirl to coat the wok surface.
Add the seafood pieces into the hot wok. Sprinkle generously with the white pepper. Then add garlic and shallots and stir fry until the seafood is translucsent but not done. Add the chiles and slivered kaffir lime leaves, and continue stir frying until the mussels are beginning to open.
Then add fresh basil leaves and fish sauce to taste. Stir and mix
well. Stir-fry another half a minute, or until the basil is wilted
and the seafood is cooked through, but do NOT over cook.
Stir and transfer to a serving dish, or spoon directly over individual
plates of plain steamed Jasmine rice.
This is a favourite one dish meal with my family. The recipe can easily be doubled for larger groups. Fresh seafood is very popular along the long long coastal areas of Thailand as well as on the islands. You can use lobster, mussels, clams, shrimp, prawn, squid, octipus, scallops, and any other shellfish you have fresh. I have even used sold white fish a wild salmon with a few shell fish and it is wonderful.
Notes: If large French shallots are used decrease number of shallots. I have used course ground chicken meat, but the flavour and texture is best if you hand dice.
You can make this recipe with one choice of seafood or a mixture.
| Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map
Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.