Summary

Ingredients

• 300 g shrimp (s), or fish or scallops or mixed seafood
• 1 tablespoon garlic
• 2 tablespoon shallot (s), Thai
• 5 chilli pepper (s), red, finger-length
• 5 spring onion (s), Thai
• 50 g iner root (krachai), finer root or Chinese iner
• 30 g peppercorns, reen, fresh, on the panicles
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce, light
• some sugar, to taste
• 80 ml broth, or water
• 1 handful Thai basil (Bai Gaprau)

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Instructions

1. Fry prawns or other seafood separately and keep warm.
2. Chop the garlic, cut the Thai shallots lengthways into strips, chop the chillies, chop the spring onions, cut the krachai into thin rings or thin sticks, roughly cut the green pepper (leave on the panicles), pluck the Bai Gaprau from the stalks.
3. Heat the oil in a pan or wok. Add onions and garlic and let simmer a little, then add krachai, chillies and green pepper and stir well. Deglaze with a little broth, add fish, oyster and soy sauce, stir well. Season to taste with sugar, add a little more fish sauce depending on your taste.
4. Add prawns or other seafood, as well as spring onions and Bai Gaprau. Mix well and serve immediately over rice.
5. Mostly you will find this dish on beaches and with fish or marine animals. But there is absolutely nothing against using beef or chicken.