Seafood Kaprow (Thai Seafood Stirfry with Basil)
As close as I can remember it was from a wonderful restaurant in Ashburn Virginia, Burapa Thai, this spicy & pungent dish definitely delivers.
Yield: 4 Servings Ready in 30 minutes
62 people trying soon
|1 poundseafood; fresh (mussels, shrimp, scallops, calamari)|
|3 tablespoonspeanut oil|
|3 clovesgarlic; chopped|
|1/2 red bell pepper; chopped (can also mix with green peppers)|
|1/2 white onion; chopped|
|2 scallions; chopped; separate white part from green; chop green part into 1"|
|3 Thai chilies; (up to 4), sliced into very thin rings|
|2 tablespoonsoyster sauce|
|1 tablespoonfish sauce|
|1/4 teaspoonground white pepper|
|1/4 cupChicken stock; optional|
|1 cupThai holy basil; washed, dried, and stemmed|
Seafood Kaprow (Thai Seafood Stirfry with Basil) Preparation
Heat wok. Swirl in the oil and heat to almost smoking.
Add garlic. Whisk about for a brief minute. Add bell pepper, onions, white parts of scallions, and chilies. Cook for 10 seconds.
Add seafood and stirfry until shrimp turns pink, about a minute.
Add sauces, sugar, pepper, stock, and green part of scallions and bring mixture to a boil.
Stir in basil and cook for 20 seconds or until leaves are wilted. The dish is supposed to be soupy.
Serve at once with rice or noodles.
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