Spicy King Prawn & Squid Stir Fry with Green Peppercorns

Spicy King Prawn and Squid stir fry with green peppercorns - Pad Cha Talay

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Servings

2 people

Servings 2 people

Spicy King Prawn and Squid stir fry with green peppercorns - Pad Cha Talay 1 2 3 4 5 Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Servings 2 people Servings 2 people

Ingredients

• 150 grams King Prawns shelled and deveined
• 150 grams Squid scored and cut into bite size pieces
• Handful fresh green peppercorns
• 5-6 cloves of garlic
• 1-2 Large red chilli
• 1-2 shallots
• 4 white peppercorns
• 1 Tablespoon Krachai (fingeroot, chinese keys) optional
• 4 Lime leaves Shredded
• Handful Thai Basil
• 1 Tbs Fish Sauce
• 1 Tbs oyster sauce
• 1 tsp palm sugar
• 2 limes for juicing
• 1 Bowl ice water
• Vegetable oil

Servings: people

Units:MetricUS Imperial

Instructions

1. Smash the chilli, garlic and peppercorns it a paste in a pestle and mortar.
2. Blanch the Prawns and Squid in boiling water until the prawns are just turned pink and the squid has curled up, 30 seconds to a minute. Remove and plunge into the ice water.has
3. Heat 2 tablespoons of oil on a medium heat and add the paste. Cook for a minute.
4. Add the Krachai if using. Cook for another couple of minutes moving it all the time.
5. Turn up the heat, add the squid prawns and peppercorns, keep it all moving. After 30 seconds add the fish sauce, oyster sauce, and palm sugar.
6. Add a little water to get a sauce going.
7. Once it’s all bubbling nicely take it off the heat, chuck in the Thai Basil, squeeze over the lime and serve with Jasmine rice.

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