As I have mentioned in my previous post, I have harvested my entire basil plant. In the week when I made Basil Chicken
, I also made another dish which is of Thai cuisine and uses Basil. It is none other than Thai Basil Squid! I have read about it on Rasa Malaysia website
and have bookmarked it for quite some time. The day has come for the chance to finally use all my Basil leaves.
- 1 tablespoon oil
- 3 tablespoons Nam prik phao or Thai roasted chili paste
- 1 bird’s eye chilli, deseeded and pounded
- 1 red or green bell pepper, deseeded and sliced
- 200gm squid (tube), cleaned and cut into rings
- 1 teaspoon fish sauce or to taste
- 1 tablespoon lime juice
- 1 tablespoon of light soy sauce
- Dash of pepper and salt (to taste)
- 1 teaspoon of raw sugar
- A big handful Thai basil leaves, stems removed
Boil 2 cups of water in a saucepan.
- When boil, immerse the squid rings into the saucepan and quickly toss them through sifter. Towel dry the squid rings.
- Heat up a wok with the oil.
- Add the roasted chili paste and bird’s eye chilies and stir fry until you smell the spicy aroma.
- Add the bell peppers and stir fry for a minute or two.
- Add the squid into the wok and combine with the rest of the
- Add the fish sauce and lime juice. Lastly add the sugar and dash of salt and pepper to taste.
- Stir a few times before adding the basil leaves. As soon as the leaves are wilted and the squid completely cooked, dish out and serve immediately with rice.
Note: The reason why I chose to run the squid rings through hot water is so to partially cook it (it will be all nicely curled up) so that it doesn’t release too much moisture and the gunky bubbles when stir fry.