Thai Chilli Garlic Seafood Stir Fry
A basic seafood vegetable noodle stir fry made spicy with our Ground Chilli with Fried Garlic paste. Add at least one teaspoon to give the dish bold chilli heat; we added two which made it very spicy and delicious.
For 4 Person(s)
- 3/4 Pound Sliced Squid
- 6 Medium Prawns
- 2 Handfulls Fresh Vegetables
- 1 Tablespoon Fresh Shallot
- 1 Tablespoon Fresh Ginger
- 1 Teaspoon Fish Sauce
- 1 Teaspoon Ground Chilli w/Fried Garlic
- 1 Can Thai Baby Corn
- 8 Ounces Fresh Yellow Noodles
- 1 Teaspoon Maggi Seasoning
Method for Thai Chilli Garlic Seafood Stir Fry
We got fresh Chinese-style egg noodles from the refrigerated seciton of a local supermarket. These are made for stir-fry and work great in this dish.
For fresh vegetables, we used chopped bok choy, red bell pepper, and asparagus.
Start by boiling cut squid for a few minutes, drain and set aside.
Blanch your vegetables in boiling water for just 15-20 seconds, then strain and set aside.
Chop shallots and ginger then fry in a pan with a bit of oil. Add prawns to the pan followed by squid, then add fish sauce.
Next add a teaspoon or two (depending on your spice level preference) of Ground Chilli with Fried Garlic, and mix well.
Add noodles, followed by baby corn, and mix well over medium heat. Add a few shakes of Maggi Seasoning.
Finish with your vegetables, mix well and serve, garnished with fresh cilantro.
This is a very tasty combination and will be devoured quickly!