Cherry & Dennis Helper Habitat

Thai Pad Cha Seafood

泰式指根辣炒海鮮 Pad Cha

Thai Pad Cha Seafood — finished dish

Total time: 28 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Seafood is flash-fried with fingerroot, fresh green peppercorns, chilli and holy basil for a hot aromatic stir-fry.

01

Ingredients

Main ingredients

300 g peeled deveined prawns
300 g squid rings
180 g green beans
60 g fingerroot
30 g holy basil

Seafood marinade

1 tbsp fish sauce
1 tsp sugar

Stir-fry sauce

2 tbsp oyster sauce
3 pieces fresh green peppercorns
3 pieces red chillies
2 tbsp cooking oil

Thai Pad Cha Seafood — ingredients

02

Tools

cutting board
knife
wok
wok spatula
measuring spoons
food thermometer

Thai Pad Cha Seafood — tools

03

Steps

Thai Pad Cha Seafood — Devein the prawns, cut the squid into rings and pat all seafood dry

Step 1

Devein the prawns, cut the squid into rings and pat all seafood dry

Devein the prawns, cut the squid into rings and pat all seafood dry.

Thai Pad Cha Seafood — Shred fingerroot, slice chillies and cut green beans into lengths

Step 2

Shred fingerroot, slice chillies and cut green beans into lengths

Shred fingerroot, slice chillies and cut green beans into lengths.

Thai Pad Cha Seafood — Mix fish sauce with sugar and marinate the seafood for five minutes

Step 3

Mix fish sauce with sugar and marinate the seafood for five minutes

Mix fish sauce with sugar and marinate the seafood for five minutes.

Thai Pad Cha Seafood — Mix oyster sauce with two tablespoons of water

Step 4

Mix oyster sauce with two tablespoons of water

Mix oyster sauce with two tablespoons of water.

Thai Pad Cha Seafood — Heat a wok until lightly smoking, then add oil

Step 5

Heat a wok until lightly smoking, then add oil

Heat a wok until lightly smoking, then add oil.

Thai Pad Cha Seafood — Flash-fry prawns and squid in batches until just coloured; remove

Step 6

Flash-fry prawns and squid in batches until just coloured; remove

Flash-fry prawns and squid in batches until just coloured; remove.

Thai Pad Cha Seafood — Fry fingerroot, chilli and green peppercorns in the same wok

Step 7

Fry fingerroot, chilli and green peppercorns in the same wok

Fry fingerroot, chilli and green peppercorns in the same wok.

Thai Pad Cha Seafood — Add green beans and stir-fry until bright green but still crisp

Step 8

Add green beans and stir-fry until bright green but still crisp

Add green beans and stir-fry until bright green but still crisp.

Thai Pad Cha Seafood — Return seafood and pour in the oyster sauce mixture

Step 9

Return seafood and pour in the oyster sauce mixture

Return seafood and pour in the oyster sauce mixture.

Thai Pad Cha Seafood — Toss over high heat until prawns reach 63°C and squid is just cooked

Step 10

Toss over high heat until prawns reach 63°C and squid is just cooked

Toss over high heat until prawns reach 63°C and squid is just cooked.

Thai Pad Cha Seafood — Turn off the heat and fold in holy basil until barely wilted

Step 11

Turn off the heat and fold in holy basil until barely wilted

Turn off the heat and fold in holy basil until barely wilted.

Thai Pad Cha Seafood — Plate immediately so the seafood stays springy

Step 12

Plate immediately so the seafood stays springy

Plate immediately so the seafood stays springy.

Common mistakes

Do not crowd the wok or cook the seafood for long, or it will release water and toughen.

Tips

Prepare everything before heating the wok; fingerroot and green peppercorn are essential to Pad Cha.