The bird’s eye chillies give this dish quite a lot of heat but if you would like it even hotter, just add a few more. Serve with plenty of jasmine rice and a coconut-based curry to help take some of the sting out of the dish.
- Yield: 4 Servings
- 450 g (1 lb) mixed fresh seafood such as prawns (shrimp), squid tubes, small scallops
- 2 tablespoons vegetable oil
- 4 garlic cloves, finely chopped
- 1 green capsicum (pepper), cut into bite-sized pieces
- 1 small onion, cut into thin slices
- 5 snake (yard-long) beans, cut into
- 2.5 cm (1 in) pieces
- 1 cm (½ in) piece of ginger, finely grated
- 4 bird’s eye chillies, lightly bruised
- 1 tablespoon oyster sauce
- ½ tablespoon light soy sauce
- ¼ teaspoon sugar
- 1 long red chilli (optional), seeded and sliced diagonally
- 2 spring onions (scallions), thinly sliced
- a few holy basil leaves, or coriander (cilantro) leaves, for garnish
How to Make It
- Peel and devein the prawns and cut each prawn open along the back so it opens like a butterfly (leave each prawn joined along the base and at the tail). Peel off the outer skin of the squid and rinse out the insides of the tubes. Cut each in half and open out the pieces. Score the inside of each squid with diagonal cuts to make a diamond pattern, then cut them into squares. Carefully slice off and discard any vein, membrane or hard white muscle from each scallop. Scallops can be left whole, or, if large, cut each in half.
- Heat the oil in a wok or frying pan and stir-fry the garlic over medium heat until light brown.
- Add the capsicum, onion, beans, ginger and chillies and stir-fry for 1 minute.
- Add the seafood to the wok in stages, prawns first, then scallops, adding the squid last and tossing after each addition. Add the oyster sauce, light soy sauce and sugar and stir-fry for 2–3 minutes, or until the prawns open and turn pink and all the seafood is cooked.
- Add the chilli and spring onions and toss together. Taste, then adjust the seasoning if necessary. Spoon onto a serving plate and sprinkle with basil or coriander leaves.