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Tom Yum Squid and Prawns Stirfry

Tom Yum Squid and Prawns Stirfry

I bet when anyone mentions Thai cuisine, the first dish that pops to your mind must be the spicy and sour Tom Yum Soup, am I right? Well, even if it isn't the very first thing that you think of, then surely the second or third, at least. I tried my hands at making Tom Yum Goong 3 years ago on Mother's Day, and was surprised at how quick and easy it was. The only downside to making it is namprikpaothat the crucial ingredient in it, Thai chilli paste (Nam Prik Pao), isn't something that is sold in your mainstream supermarkets here in Singapore. In fact, when I made the Tom Yum Goong three years ago, my husband had to make a special trip down to Golden Mile Complex and one of its many authentic Thai mini-marts in that labyrinth of a building to buy a bottle of said chilli paste. Late last year in December I made Tom Yum Goong again with a new bottle of Nam Prik Pao, and there was more than half the bottle of the chilli paste sitting in the fridge and I thought, hey, why not make a stir fried Tom Yum style dish? Tom Yum Squid and Prawns Stirfry

Why not indeed! I got my hands on some fresh grey prawns and squid, together with lemongrass, Kaffir lime leaves, Galangal (love love love the pink tint on it), green chilli padi (bird's eye chilli) and fresh red chilli, got a wok all fired up and within minutes the smell wafting through the kitchen out into the living room was divine! The gravy was a mixture of the goodness from the seafood, herbs and the Thai chilli paste - spoon that sauce over fluffy white rice and be prepared to gain a little weight because of this Tom Yum stirfry because you'll want a second AND a third bowl of rice to soak up all that sauce.

Tom Yum Squid and Prawns Stirfry

Look at the vibrant colours on that plate, I assure you that the flavours that embrace the colours are equally intense. This Tom Yum Squid and Prawns Stirfry will really tantalise your taste buds and leave you wanting more.

You will need~ - 7-8 medium sized Prawns (cut up a slit at the sides, leave the heads on, de-veined) - 3 medium sized Squids (insides removed, skin removed) - 1 stalk of Lemongrass - 1 thumb-sized knob of Galangal - about 5-6 Kaffir lime leaves - 4-5 green Chilli Padi (Bird's Eye Chillies) - 1 fresh Red Chilli - 4 cloves of Garlic (diced) - 1 tablespoon of Thai Chilli Paste (Nam Prik Pao) - a splash of Fish sauce - 2 tablespoons of water - 2 tablespoons of any kind of Vegetable oil

Let's get started with the spices - pound on the stalk end of the lemongrass to release its flavours, then cut into half-inch pieces. Slice up the Galangal. Roll the Kaffir lime leaves up tightly and cut lengthwise, this way you will get thin strips of it. Leave the green chilli padi whole, but pound lightly on them to release the flavour. Slice the fresh red chilli into half and remove the seeds, next, slice the chilli up into strips. Dice up the cloves of garlic. Set all these aside and work on the seafood - remove the skin of the squids and the insides, then cut into the squid so that it opens up flat and proceed to carve out rectangular pieces, gently slicing the surface (but NOT cutting them) to make light incisions so that maximum flavour will permeate the squid and when cooked it will curl up and look really beautiful. Leave the shells and heads of the prawns on, just slice lengthwise into the backs of the prawns and remove the veins. Now you are ready to cook. While heating up the wok with the vegetable oil (we want it nice and hot), get your work station prepared with the sauces required and all ingredients within arm's length as the seafood cooks really quickly and if you leave it in the wok any longer than necessary this dish won't turn out as fantastic. Alright, when the wok is hot, throw in the galangal, green chilli padi, fresh red chilli slices, lemongrass, leave the garlic and Kaffir lime leaves for last as they burn easily. Toss them around for a bit, and when the flavours and fragrance has been released, add in the squid and prawns. Quickly move them around and when the prawns starts to turn pink, add the Thai chilli paste and the 2 tablespoons of water. Mix the chilli paste evenly into all the ingredients. Turn off the fire when that is done, and immediately throw in the splash of fish sauce. Serve with steamed rice.

Tom Yum Squid and Prawns Stirfry

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Tom Yum Squid and Prawns Stirfry
Recipe Type: Main
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Vibrant colours, intense flavours and ready before you know it. Try your hands at this wonderfully delicious Tom Yum Squid and Prawns Stirfry!
Ingredients
  • 7-8 medium sized Prawns (cut up a slit at the sides, leave the heads on, de-veined)
  • 3 medium sized Squids (insides removed, skin removed)
  • 1 stalk of Lemongrass
  • 1 thumb-sized knob of Galangal
  • about 5-6 Kaffir lime leaves
  • 4-5 green Chilli Padi (Bird's Eye Chillies)
  • 1 fresh Red Chilli
  • 4 cloves of Garlic (diced)
  • 1 tablespoon of Thai Chilli Paste (Nam Prik Pao)
  • a splash of Fish sauce
  • 2 tablespoons of water
  • 2 tablespoons of any kind of Vegetable oil
Instructions
  1. Let's get started with the spices - pound on the stalk end of the lemongrass to release its flavours, then cut into half-inch pieces. Slice up the Galangal. Roll the Kaffir lime leaves up tightly and cut lengthwise, this way you will get thin strips of it. Leave the green chilli padi whole, but pound lightly on them to release the flavour. Slice the fresh red chilli into half and remove the seeds, next, slice the chilli up into strips. Dice up the cloves of garlic.
  2. Set all these aside and work on the seafood - remove the skin of the squids and the insides, then cut into the squid so that it opens up flat and proceed to carve out rectangular pieces, gently slicing the surface (but NOT cutting them) to make light incisions so that maximum flavour will permeate the squid and when cooked it will curl up and look really beautiful. Leave the shells and heads of the prawns on, just slice lengthwise into the backs of the prawns and remove the veins. Now you are ready to cook.
  3. While heating up the wok with the vegetable oil (we want it nice and hot), get your work station prepared with the sauces required and all ingredients within arm's length as the seafood cooks really quickly
  4. When the wok is hot, throw in the galangal, green chilli padi, fresh red chilli slices, lemongrass, leave the garlic and Kaffir lime leaves for last as they burn easily.
  5. Toss them around for a bit, and when the flavours and fragrance has been released, add in the squid and prawns.
  6. Quickly move them around and when the prawns starts to turn pink, add the Thai chilli paste and the 2 tablespoons of water. Mix the chilli paste evenly into all the ingredients.
  7. Turn off the fire when that is done, and immediately throw in the splash of fish sauce.
  8. Serve with steamed rice.

 



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