Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 2 cups of water or chicken stock
- 50g shrimp or prawns
- 50g Sea Bass, skinned and cleaned
- 50g squid and cut into 2cm pieces
- 50g mussels in their shell cleaned (optional)
- 50g crab in shell cleaned (optional)
- 5 kaffir leaves torn
- 3 this slices of fresh or dried galangal
- 1 stalk lemongrass cut into 1 – 2 inch pieces
- 2 ½ tbsp Thai fish sauce
- 2 ½ tbsp lime juice
- ¼ cup sweet basil leaves
- Pinch of salt
- 3 green and red birds eye chilies
- 1 dried red chili, fried slightly and cut into ½ inch pieces
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Step 1
Wash, peel and de-vein prawns or shrimp, remove the heads but keep the tails intact.
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Step 2
Bring water or stock to boil in a sauce pan over medium heat then add lemongrass, galangal and lime leaves. Cook until fragrant.
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Step 3
Add all the seafood except the shrimp or prawns (DO NOT STIR) and wait until they change color then add the shrimp or prawns. Cook a few more minutes then add the sweet basil leaves, swirl gently and turn off heat.
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Step 4
In a serving bowl, (Do this while waiting for the sauce pan to boil) combine lime juice, chilies and fish sauce.
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Step 5
Add the ingredients from the sauce pan when done to the serving bowl. Mix bottom to top and top with the dried red chilies and sprig of sweet basil.
