Pad cha talay (spicy stir-fried seafood with green pepper)

A Thai coastal dish: seafood in a hot wok with plenty of garlic, chilli, fresh green pepper and fingerroot — fragrant and very spicy.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Pound the garlic, chilli and shallot into a rough paste in a mortar.
2. Heat the oil in a wok over high heat, and fry the paste for 30 seconds.
3. Add the krachai, green peppercorns and lime leaves, and toss for 30 seconds.
4. Add the seafood and bell pepper, and fry over high heat for 2-3 minutes, until the prawns are pink and the squid is white. ⏱ Timer: 2 min
5. Add the fish sauce, oyster sauce and sugar, toss, then add the basil, and take off the heat as soon as it wilts.
6. Serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't overcook the squid, or it turns rubbery; 2-3 minutes is enough.
• Frozen mixed seafood also works well, well thawed and drained.

Similar recipes

• Tôm rim (sweet-salty caramelised prawns) · Southeast Asian
• Sambal udang (prawns in spicy sambal) · Southeast Asian
• Char kway teow (wok-fried wide rice noodles with prawns) · Southeast Asian
• Pad thai (fried rice noodles with shrimp, egg and peanuts) · Southeast Asian
• Stir-fried prawns and broccoli in oyster sauce · Chinese
• Yangcong chao niurou (stir-fried beef with onions) · Chinese

More southeast asian ideas

• Paksiw na isda (fish braised in vinegar)
• Ikan bakar (spiced fish grilled in banana leaf)
• Gulai ikan (fish curry in turmeric coconut sauce)
• Tom yum kung (sour-spicy Thai prawn soup)
• Khao pad sapparod (pineapple fried rice with cashews)
• Tod man pla (Thai fish cakes with cucumber sauce)
• Canh chua cá (sweet-sour tamarind fish soup with pineapple)
• Bánh khọt (mini coconut shrimp pancakes)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch