Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig) Recipe

Name: Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, seeds and ribs removed, cut into chunks; 1 -4 fresh thai hot chili pepper, seeds removed; 4 tablespoons fish sauce; 3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula); oil, for sauteing; 3/4 lb squid, sliced; 3/4 lb shrimp, peeled and deveined; 4 leaves Chinese cabbage, roughly sliced; 1 carrot, peeled and sliced; 1 green pepper, seeds and ribs removed, sliced; 1 red pepper, seeds and ribs removed, sliced; 1 1/2 cups bean sprouts; 1 1/2 cups scallions, cut in 2-inch slices; 25 -30 Thai basil

Servings: persons

1 red bell pepper, seeds and ribs removed, cut into chunks
1 -4 fresh thai hot chili pepper, seeds removed
4 tablespoons fish sauce
3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula)
oil, for sauteing
3/4 lb squid, sliced
3/4 lb shrimp, peeled and deveined
4 leaves Chinese cabbage, roughly sliced
1 carrot, peeled and sliced
1 green pepper, seeds and ribs removed, sliced
1 red pepper, seeds and ribs removed, sliced
1 1/2 cups bean sprouts
1 1/2 cups scallions, cut in 2-inch slices
25 -30 Thai basil

1
In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 - 3 peppers = medium, 4 or more peppers = hot). Set aside.
2
In a small bowl, mix fish sauce and sugar. Set aside.
3
Heat oil in a wok or large saute pan and saute seafood. Drain and set aside. Wipe the pan.
4
Heat oil in the same pan and saute Chinese cabbage, carrot and peppers until they are tender but still crisp.
5
Add the chili pepper mixture and fish sauce mixture.
6
Add bean sprouts and scallions, return the seafood to the pan, and saute a little bit longer.
7
Turn off the heat. Add basil leaves and stir.
8
Infuse love and serve!

553

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 red bell pepper, seeds and ribs removed, cut into chunks, 1 -4 fresh thai hot chili pepper, seeds removed, 4 tablespoons fish sauce, 3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula), and more.

Yes, Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig)

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