Thai cuisine · Fish & Seafood

Pla Muek Pad Prik Phao

Squid rings stir-fried in a hot wok with roasted chili paste, onions and bell pepper, cooked in seconds to keep them tender.

Ingredients · for 4 servings

• 600 g squid tubes
• 3 tbsp roasted chili paste (nam prik pao)
• 2 onions
• 1 red bell pepper
• 4 cloves garlic
• 4 spring onions
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 3 tbsp oil
• 1 handful Thai basil

Instructions

1. Clean the squid tubes inside, cut into 1.5 cm wide rings, pat very dry and chill until ready to fry - excess water prevents browning later.
2. Cut the onions into wedges, the bell pepper into wide strips, the garlic into slices and the spring onions into 4 cm pieces.
3. Stir the chili paste, oyster sauce, fish sauce and palm sugar with 3 tbsp water into a smooth sauce.
4. Heat the oil in a wok until it lightly smokes, fry the garlic for 15 sec, then add the onions and bell pepper and stir-fry for 1-2 min until they take on color but stay crisp.
5. Add the squid and fry over full heat for 90 sec until the rings curl up and turn opaque white - any longer makes them tough.
6. Pour in the sauce, mix in the spring onions and Thai basil, toss for 30 sec and serve immediately with jasmine rice.