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Ingredients
- 1 tbsp garlic, chopped
- 1 tbsp shallots, chopped
- 14 tsp chilli, chopped
- 1 tsp green peppercorns
- 1 tbsp coriander roots, coarsely chopped
- 1 tbsp dark roasted sesame oil
- 250g okra, cut into fine long strips
- 500g firm white fish, cut into 1cm chunks
- 8 tiger prawns, shelled and butterflied
- 250g calamari rings
- 12 tsp sea salt
- 1 tbsp fish sauce
- 1 tbsp palm sugar, finely grated
- 2 tbsp Thai basil leaves, coarsely chopped
- juice of 2 limes
Method
Place garlic, shallots, chilli, green peppercorns and coriander roots into a mortar and pestle and grind together until blended into a paste.
Heat the wok over a high heat. Swirl in the oil, add the crushed paste and cook for 1 minute.
Add the okra and cook another minute, then add the fish chunks, prawns, calamari and the sea salt. Stir-fry vigorously and when the prawns turn pinkish, add the fish sauce, palm sugar and Thai basil leaves. Fry until the seafood is cooked and basil wilted. Add the juice of 2 limes.
To serve
Serve hot over steamed rice.
