Seafood Hot Pepper Stir Fry With Thai Basil (pudt Prig)

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 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.
• 2 in a small bowl, mix fish sauce and sugar. set aside.
• 3 heat oil in a wok or large sauté pan and sauté seafood. drain and set aside. wipe the pan.
• 4 heat oil in the same pan and sauté chinese cabbage, carrot and peppers until they are tender but still crisp.
• 5 add the chili pepper mixture and fish sauce mixture.
• 6 add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer.
• 7 turn off the heat. add basil leaves and stir.
• 8 infuse love and serve!