Name: Mixed seafood with crisp thai basil
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram squid hoods; 250 gram white fish fillets; 600 gram uncooked medium king prawns; 250 gram baby octopus; 2 tablespoon peanut oil; 1 clove garlic, crushed; 2 fresh small red thai chillies, sliced thinly; 1 carrot (120g), halved, sliced thinly; 1 red capsicum (200g), sliced thinly; 4 green onions, sliced thinly; 1 tablespoon fish sauce; 1 teaspoon oyster sauce; 1 tablespoon lime juice; 1/4 cup (60ml) peanut oil, extra; 1/3 cup loosely packed thai basil leaves

Ingredients

250 gram squid hoods

250 gram white fish fillets

600 gram uncooked medium king prawns

250 gram baby octopus

2 tablespoon peanut oil

1 clove garlic, crushed

2 fresh small red thai chillies, sliced thinly

1 carrot (120g), halved, sliced thinly

1 red capsicum (200g), sliced thinly

4 green onions, sliced thinly

1 tablespoon fish sauce

1 teaspoon oyster sauce

1 tablespoon lime juice

1/4 cup (60ml) peanut oil, extra

1/3 cup loosely packed thai basil leaves

Method

1.Score squid in a diagonal pattern. Cut squid and fish into 3cm pieces; shell and devein prawns, leaving tails intact. Remove and discard head and beak of each octopus; cut each octopus in half. Rinse under cold water; drain.

2.Heat half of the oil in wok; stir-fry seafood, in batches, until prawns are changed in colour, fish is cooked as desired, and squid and octopus are tender. Cover to keep warm.

3.Heat remaining oil in wok; stir-fry garlic, chilli and carrot until carrot is just tender. Add capsicum; stir-fry until capsicum is just tender. Return seafood to wok with onion, sauces and juice; stir-fry until hot.

4.Heat extra oil in small frying pan until sizzling; fry basil leaves, in batches, until crisp but still green. Drain on absorbent paper. Top seafood with basil leaves.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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