Pat Ka Prao Talay

[Jade Emperor]

As requested

250 g squid, pineapple cut
250 g shrimps, shelled and deveined
350 g white fish fillets, sliced into bite sized pieced
150 g scallops
1 medium carrot, cut into thin slices
200 g green beans, sliced
4 cloves garlic, minced
1 tbsp minced ginger
2 shallots, sliced thinly
2 red chillies, sliced
1 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp chilli garlic sauce
2 tbsp lemon juice
2 cups chicken stock
1 tbsp sugar
1/2 cup + 2 tsp cornstarch
salt
freshly ground black pepper
oil

 

[Jade Emperor]

1. Season fish fillets with salt and freshly ground black pepper.

2. Place 1/2 cup of cornstarch in a plate then roll fish fillets on it to coat.

3. Prepare a wok filled with oil for deep frying then once hot deep fry fish fillets until golden brown. Set fish aside once golden brown and cooked.

4. In a separate wok add oil then sauté garlic, shallots and ginger in medium heat.

5. Bring heat to high then add chillies, beans and carrots, stir fry for a 2 minutes.

6. Add the prawns and stir fry for 2 minutes.

7. Add the squid and stir fry for 2 more minutes.

8. In a bowl combine fish sauce, oyster sauce, chilli garlic sauce, lemon juice, chicken stock, sugar and 2 tsp cornstarch, mix until free of lumps.

9. Pour sauce in the wok and let it boil, once thick season with salt if needed then turn heat off.

10. Place fried fish in a serving plate then pour on top the stir fried seafood. Serve with freshly cooked jasmine rice.

 

[dragnlaw]

Thank you! sounds wonderful! Only thing I don't have are any fish fillets.
Haven't ever heard of "pineapple" cut for squid - or any other item other than coring and slicing pineapple itself.
Could you describe please?

 

[Jade Emperor]

 

[dragnlaw]

Aha! Got it, thanks. I can do that. Did you include the tentacles? I have them so might as well throw them in too. They'll just curl up on their own, right?

 

[Jade Emperor]

Absolutely you can.
The wonderful thing about Thai food is that you can (and should) put your own stamp on it