This recipe is for one of the favorite dishes of the Thai people. It will serve 6 with rice in a multi-course shared family-style meal.
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INGREDIENTS
Ingredients
- 8 mussels in the shell
- 1/2 pound halibut fillet, cut into 1 1/2-inch chunks
- 1/3 pound sea scallops
- 1/3 pound large shrimp, peeled, deveined and butterflied
- 10 to 15 fresh Thai chiles (prik kee noo), thinly sliced
- 12 to 15 cloves garlic or 1 large head garlic, chopped
- 1 teaspoon minced cilantro roots or stems
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 1 tablespoon Chinese oyster flavored sauce
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce, or to taste
- 1 teaspoon sugar
- 1 cup holy basil leaves (bai gra pao), flower buds may also be used
- 1 red jalapeno pepper, cut into long slivers with seeds
- 1 tablespoon whole green peppercorns, (optional)
- Jasmine rice, (optional)
INSTRUCTIONS
- 1 PREPARE the seafood. Rinse, drain well and pat dry.
- 2 POUND the Thai chiles, garlic and cilantro roots with a mortar and pestle until it forms a paste. (Or use a blender or food processor).
- 3 HEAT oil in large skillet or wok on high heat. Add chile paste mixture and shallots; stir fry 30 seconds or until fragrant. Add mussels; stir fry 30 seconds. Add fish; stir fry 15 to 20 seconds. Add scallops and shrimp; stir fry 1 minute or just until shrimp turns pink. Add oyster sauce, fish sauce and sugar; stir fry 30 seconds. Add basil, slivered jalapeno and peppercorns; stir fry 1 minute or until basil is wilted.
- 4 SERVE with cooked jasmine rice, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
