Sookjai Thai Talay Recipe
Prawns and squid sautéed with onions, peppers, celery, carrots, napa cabbage and snap peas. Flavoured with fresh Thai Basil. Served with rice and our napa cabbage soup in chicken broth.
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Ingredients
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Seafood
Vegetables
For Serving
Method
Preparation
- 1
Prepare the Soup
In a pot, bring the chicken broth to a simmer. Add the napa cabbage and cook for about 5 minutes until tender. Set aside.
- 2
Sauté the Vegetables
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the onion, bell pepper, celery, carrot, and snap peas. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
- 3
Cook the Seafood
Add the prawns and squid to the skillet, cooking for another 4-5 minutes until the prawns turn pink and the squid is opaque. Stir in the chopped napa cabbage and Thai basil, cooking for an additional 2 minutes.
- 4
Serve
Serve the sautéed seafood and vegetables over a bed of cooked rice, accompanied by the napa cabbage soup on the side.
