Spicy Seafood With Mint Leaves Recipe

Chef's Specialties

1. 1

   Prep and aromatics

   Pat the seafood dry. Mince the garlic and ginger. Slice the red chilies. Tear or roughly chop the mint leaves for adding later.

2. 2

   Bloom aromatics

   Heat 2 tablespoons neutral oil in a wok or large skillet over high heat. Add minced garlic, minced ginger, and sliced chilies. Stir-fry 30-40 seconds until fragrant but not burnt.

3. 3

   Cook seafood

   Add the 600 g assorted seafood to the wok. Stir-fry quickly until the seafood just turns opaque and is almost cooked through, about 2-3 minutes. Remove seafood from the wok and set aside to prevent overcooking.

4. 4

   Make the spicy-sour stir-fry sauce

   In the wok, add the light soy sauce (2 tbsp), oyster sauce (1 tbsp), fish sauce (1 tsp), rice vinegar (1 tbsp), lime juice (1 tbsp), and brown sugar (1 tsp). Stir to combine. If needed, loosen with a splash of water or seafood stock (about 1-2 tbsp). Taste and balance as desired.

5. 5

   Finish the dish

   Return seafood to the wok and toss to coat with sauce. Stir-fry 1-2 minutes until just heated through. Add mint leaves (0.5 cup) and toss until wilted and fragrant. Season with salt and pepper to taste.

6. 6

   Serve

   Transfer to a warm platter, garnish with extra mint if desired, and serve immediately with steamed rice or crusty bread.