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Restaurants›Molly Woo's Asian Bistro›Thai Seafood Rice Recipe

Thai Seafood Rice Recipe

Name: Molly Woo's Asian Bistros THAI SEAFOOD RICE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups Jasmine rice (uncooked); 2.5 cups Water or low-sodium chicken/vegetable broth; 0.5 tsp Salt; 1 tbs Vegetable oil; 12 pcs Large shrimp (peeled, deveined); 8 pcs Sea scallops (small, rinsed and patted dry); 1 cup Squid rings (cleaned); 0.25 tsp Salt; 0.25 tsp Freshly ground black pepper; 1 tbs Lime juice (for marinade); 1 pcs Yellow onion (medium, thinly sliced); 4 pcs Garlic cloves (minced); 1 tsp Ginger (fresh, peeled and julienned); 1 pcs Jalapeño (thinly sliced, seeds optional); 1 cup Baby corn (halved lengthwise); 1 cup Snow peas (trimmed); 1 cup Cremini or button mushrooms (sliced); 2 pcs Roma tomatoes (seeded and diced); 0.5 cup Thai basil leaves (fresh, packed, stems removed); 3 pcs Green onions (scallions, sliced on bias); 2 tbs Vegetable oil (for stir-fry); 2 tbs Fish sauce; 1 tbs Light soy sauce; 1 tbs Oyster sauce; 1 tsp Thai red chili paste (nam prik pao) or sambal oelek; 1 tsp Brown sugar or palm sugar; 1 tbs Fresh lime juice; 2 tbs Water or reserved rice cooking liquid; 0.25 tsp Crushed red pepper flakes (optional, for extra heat); 2 pcs Lime wedges

Inspired by Molly Woo's Asian Bistro

Time45m

Serves4

Spicy shrimp, scallops, squid, baby corn, snow peas, mushrooms, tomatoes, onions, Thai basil and jalapeños

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Ingredients

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Rice

2 cups Jasmine rice (uncooked)

2 1/2 cups Water or low-sodium chicken/vegetable broth

1/2 tsp Celtic sea salt

1 tbs Tuscany sunflower oil

Seafood

12 pcs Large shrimp (peeled, deveined)

8 pcs Sea scallops (small, rinsed and patted dry)

1 cup Squid rings (cleaned)

1/4 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

1 tbs Lime juice (for marinade)

Vegetables & aromatics

1 pcs Yellow onion (medium, thinly sliced)

4 pcs Garlic cloves (minced)

1 tsp Ginger (fresh, peeled and julienned)

1 pcs Jalapeño (thinly sliced, seeds optional)

1 cup Baby corn (halved lengthwise)

1 cup Snow peas (trimmed)

1 cup Cremini or button mushrooms (sliced)

2 pcs Roma tomatoes (seeded and diced)

1/2 cup Thai basil leaves (fresh, packed, stems removed)

3 pcs Green onions (scallions, sliced on bias)

2 tbs Vegetable oil (for stir-fry)

Sauce & seasoning

2 tbs Fish sauce

1 tbs Light soy sauce

1 tbs Oyster sauce

1 tsp Thai red chili paste (nam prik pao) or sambal oelek

1 tsp Brown sugar or palm sugar

1 tbs Fresh lime juice

2 tbs Water or reserved rice cooking liquid

1/4 tsp Crushed red pepper flakes (optional, for extra heat)

Garnish

2 pcs Lime wedges

1/4 cup Additional Thai basil leaves

Method

Rice

Cook rice

Rinse 2 cups jasmine rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 2 1/2 cups water or broth, 1/2 tsp salt and 1 tbsp vegetable oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Fluff with a fork and keep warm.

Seafood

Marinate seafood

Pat shrimp, scallops and squid dry. In a bowl toss with 1 tbsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Let sit while you prepare vegetables (5–10 minutes).

Cook seafood

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil. Add shrimp in a single layer and sear 1 minute per side until pink (they will finish cooking later). Transfer to a plate. Add scallops and sear 1–2 minutes per side until golden; transfer to plate. Add squid rings and stir-fry 45–60 seconds until opaque; transfer to plate. Do not overcook. Reserve cooked seafood.

Vegetables & aromatics

In the same skillet or wok over medium-high heat add remaining 2 tbsp vegetable oil. Add sliced onion and cook 2–3 minutes until translucent. Add minced garlic, ginger and sliced jalapeño and stir-fry 30–45 seconds until fragrant. Add baby corn, mushrooms and snow peas and stir-fry 2–3 minutes until crisp-tender. Stir in diced tomatoes and cook 1 minute to warm and release juices. Push vegetables to the side of the pan.

Sauce & combine

Whisk together 2 tbsp fish sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp Thai red chili paste (or sambal), 1 tsp brown sugar, 1 tbsp lime juice, 2 tbsp water or reserved rice liquid and 1/4 tsp crushed red pepper if using. Pour the sauce into the pan with vegetables and stir to combine, scraping any browned bits from the bottom.

Return the cooked shrimp, scallops and squid to the pan along with the cooked jasmine rice. Toss everything together over medium-high heat for 1–2 minutes until heated through and the sauce evenly coats the rice and seafood. Stir in sliced green onions and 1/2 cup Thai basil leaves and cook 30 seconds until basil is wilted but bright.

Finish & serve

Taste and adjust seasoning: add more fish sauce for saltiness, lime juice for brightness, or chili paste for heat. Transfer to a serving platter or individual bowls. Garnish with additional Thai basil and lime wedges. Serve hot.