Seafood Hot Pepper Stir Fry With Thai Basil Pudt Prig Recipes

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SEAFOOD HOT PEPPER STIR FRY WITH THAI BASIL (PUDT PRIG)



Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig) image

A friend of ours who worked at a local authentic Thai restaurant and learned all of their secret recipes generously offered a Thai cooking class for a small group of friends and this was one of the dishes that he taught us that day. Please visit my blog post for more tips for this recipe: http://www.innerharmonynutrition.com/hot-pepper-stir-fry/

Provided by InnerHarmonyNutriti

Categories     Vegetable

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 red bell pepper, seeds and ribs removed, cut into chunks
1 -4 fresh thai hot chili pepper, seeds removed
4 tablespoons fish sauce
3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula)
oil, for sauteing
3/4 lb squid, sliced
3/4 lb shrimp, peeled and deveined
4 leaves Chinese cabbage, roughly sliced
1 carrot, peeled and sliced
1 green pepper, seeds and ribs removed, sliced
1 red pepper, seeds and ribs removed, sliced
1 1/2 cups bean sprouts
1 1/2 cups scallions, cut in 2-inch slices
25 -30 Thai basil

Steps:

  • In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 - 3 peppers = medium, 4 or more peppers = hot). Set aside.
  • In a small bowl, mix fish sauce and sugar. Set aside.
  • Heat oil in a wok or large sauté pan and sauté seafood. Drain and set aside. Wipe the pan.
  • Heat oil in the same pan and sauté Chinese cabbage, carrot and peppers until they are tender but still crisp.
  • Add the chili pepper mixture and fish sauce mixture.
  • Add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer.
  • Turn off the heat. Add basil leaves and stir.
  • Infuse love and serve!

Nutrition Facts : Calories 320.6, Fat 3.3, SaturatedFat 0.6, Cholesterol 407.6, Sodium 2606.8, Carbohydrate 34.8, Fiber 5.4, Sugar 22.8, Protein 38.5

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