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Stir-fried Hot Basil With Seafood Recipe

Name: Charm Thais Stir-Fried Hot Basil With Seafood Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 pieces shrimp (peeled, deveined, tails optional); 200 grams squid (cleaned, scored, cut into rings); 150 grams fresh scallops or firm white fish (optional); 4 cloves garlic (finely minced); 4 pieces fresh Thai bird's eye chiles (thinly sliced, seeds optional); 1 piece shallot (thinly sliced); 2 cups fresh Thai basil leaves (picked from stems); 100 grams green beans or long beans (cut into 1.5-inch pieces, optional); 2 tbs vegetable oil (or peanut oil); 1 tbs oyster sauce; 1 tbs light soy sauce; 1 tsp fish sauce; 1 tsp dark soy sauce (for color, optional); 1 tsp granulated sugar (or palm sugar); 2 tbs chicken broth or water; 1 tsp freshly ground white or black pepper; 4 cups steamed jasmine rice; 4 pieces lime wedges (optional)

Inspired by Charm Thai

Time30m

Serves4

Stir-fried fresh chili | seafood | garlic | Thai basil | jasmine rice

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Ingredients

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Seafood & Proteins

12 pieces shrimp (peeled, deveined, tails optional)

7.05 oz (200 grams) squid (cleaned, scored, cut into rings)

5.29 oz (150 grams) fresh scallops or firm white fish (optional)

Vegetables & Aromatics

4 cloves garlic (finely minced)

4 pieces fresh Thai bird's eye chiles (thinly sliced, seeds optional)

1 piece shallot (thinly sliced)

2 cups fresh Thai basil leaves (picked from stems)

3 1/2 oz (100 grams) green beans or long beans (cut into 1.5-inch pieces, optional)

Sauce & Seasoning

2 tbs vegetable oil (or peanut oil)

1 tbs oyster sauce

1 tbs light soy sauce

1 tsp Fish sauce

1 tsp dark soy sauce (for color, optional)

1 tsp granulated sugar (or palm sugar)

2 tbs chicken broth or water

1 tsp freshly ground white or black pepper

To Serve

4 cups steamed jasmine rice

4 pieces lime wedges (optional)

Method

Seafood & Proteins

Prepare seafood

Pat shrimp, squid, and scallops/fish dry with paper towels. Cut larger shrimp into bite-size pieces if desired. Lightly season with 1/4 tsp salt and 1/4 tsp pepper and set aside for 5 minutes.

Vegetables & Aromatics

Prepare aromatics and vegetables: mince the garlic, thinly slice chiles and shallot, trim and cut green beans. Pick basil leaves from stems and keep them loosely piled so they are ready to add at the end.

Sauce & Seasoning

Mix the sauce: in a small bowl combine oyster sauce, light soy, fish sauce, dark soy (if using), sugar, and chicken broth or water. Stir until sugar dissolves. Taste quickly — the mix should be salty-savory with a hint of sweetness; adjust fish sauce or sugar if needed.

Stir-frying & Finishing

Cook seafood

Heat a large wok or heavy skillet over high heat until very hot (smoking slightly). Add 1 tbs oil and swirl. Add the shrimp and sear for 30–45 seconds until edges turn pink; add the squid and scallops/fish and stir-fry 30–60 seconds more until just cooked through. Remove seafood to a plate and keep warm. Do not overcook — seafood will finish cooking later.

Aromatics and vegetables

Wipe the wok if there is burned residue, reheat over high heat, then add remaining 1 tbs oil. Add sliced shallot and stir 15–20 seconds until fragrant. Add minced garlic and sliced chiles and stir continuously for 10–20 seconds until aromatic but not burned. If using green beans, add them now and stir-fry 1–2 minutes until bright and slightly tender.

Combine with sauce

Pour the prepared sauce into the wok, stir and let it bubble for 10–15 seconds to slightly thicken. Return the cooked seafood to the wok, toss quickly to coat, and stir-fry for 20–30 seconds so seafood finishes cooking and absorbs sauce.

Finish with basil

Turn off the heat, immediately add the Thai basil leaves and ground pepper. Toss until the basil wilts and is evenly distributed, about 10–15 seconds. Taste and adjust seasoning with a splash more fish sauce or soy if needed.

Serve: transfer stir-fry to a warm serving plate and serve immediately with steamed jasmine rice and lime wedges on the side for squeezing over.