Spicy Thai Seafood Stir-fry (Pad Cha Talay) | Asian Inspirations

Ingredients

• 9 raw prawns
• 9 pieces squid (pineapple cut)
• ¼ cup bamboo slices
• 1 medium carrot (cut into 6cm slices)
• 30g young green peppercorns
• 20g sliced fingerroots (if using pickled, rinse and soak in water for 2-3 mins)
• 1 red chilli, julienned
• 1 green chilli, julienned
• ½ onion, sliced thinly
• ½ cup packed holy basil or Thai basil (leaves only)
• 2-3 kaffir lime leaves (slightly tear to release fragrance)
• ¼ tsp ground black pepper
• 6 garlic cloves
• 2 Thai chillies
• 2 jalapeno chillies
• 1 ½ tbsp oyster sauce
• ½ tsp dark soy sauce
• ½ tsp sweet soy sauce
• 1 tbsp light soy sauce
• ½ tsp fish sauce
• 2 tbsp water