SEAFOOD SPICY STIR-FRY

Ingredients
- 100 grams snapper , sliced (any meaty white fish)
- 100 grams squid, scored and sliced
- 100 grams medium-sized shrimps, cleaned, shelled and deviened
- 1 tablespoon chopped garlic
- 5-10 chilies, crushed
- 1/2 red sweet pepper, sliced
- 50 grams wild ginger [kra-chai], finely sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 50 grams sweet basil leaves
- 10-15 green peppercorns
- 2 tablespoons roasted chili paste

SEAFOOD SPICY STIR-FRY

Preparations
1. Heat oil in a wok over medium-high heat. Wait until hot, add crushed chilies, garlic, wild ginger. Stir until aromatic and golden.

2. Add shrimps, snapper, squid and stir until nearly cooked. Then add roasted chili paste, fish sauce, sugar, peppercorns, sweet pepper, and sweet basil leaves.

3. Stir quickly until all ingredients mixed well, then remove from heat. Transfer to a serving plate and serve immediately with hot steamed rice.

Oyster Spicy Salad Seafood Recipe

INGREDIENTS:
- 300 grams fresh oyster
- 2 bunches mimosa tip
- 1/2 cup sliced shallots
- 1 cup vegetable oil
- 1 coriander plant

Oyster Spicy Salad Seafood 

DRESSING:

- 35 hot chilies
- 1 tbsp chopped coriander roots
- 1 bulb small Thai garlic
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp chili sauce
- 2 tbsp fish sauce
- 1/4 cup lime juice



PREPARATION:
1. Pound garlic, hot chilies, coriander roots and salt together well(use a pestle and mortar). Place in a bow, season to taste with fish sauce, sugar, lime juice and chili sauce; stir thoroughly

2. Clean the oysters and place on a bed of ice until cool.

3. Pick off the mimosa tips, wash well and set aside in a refrigerator for a few minutes to cool.

4. Fry shallots in oil over low heat until golden and fragrant, remove and drain.

5. Mix the oysters with the mimosa tips and the spicy dressing and toss lightly. Spoon onto a serving dish, and sprinkle fried shallots over top.

Stir Fried Clams with Roasted Chili Paste

Stir Fried Clams with Roasted Chili Paste or Hoi lai pad num prik prao a popular Thai dish of stir-fried clams fried with roasted chili paste. Serve hot as part of a main meal.

INGREDIENTS:
- 450 g fresh Clams, cleaned well
- 3 tablespoons vegetable oil
- 1/2 cup sweet basil leaves
- 2 tablespoons roasted chilli paste
- 4 fresh chillies, cut into long strips
- 2 teaspoons garlic, finely chopped
- 1 tablespoon fish sauce

Stir Fried Clams with Roasted Chili Paste 

PREPARATIONS:
1. Heat oil in a wok over medium-high heat.

2. Add garlic in the hot oil and fry until it becomes golden.

3. Add cooked fresh Clams and stir for a 20 seconds.

4. Then add fish sauce, chili and roasted chilli paste.

5. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli.

6. Stir-fry for another 10 seconds.

7. Transfered to a serving dish and served with hot steamed rice.

Shrimp in Tamarind sauce

Ingredients:
- 6 shrimps, cleaned, and shelled
- ½ cup tapioca flour
- ½ cup bread crumbs
- 1 fresh egg
- 2 tbsp fried shallot
- 1 tbsp fried garlic
- 3 tbsp fish sauce
- 1 tbsp sugar palm
- ½ tspn chopped chilli
- ¼ cup tamarind juice
- cooking oil for deep frying
- coriander leaves (for garnishing)
- fresh vegetables (for set aside)

Shrimp in Tamarind sauce

How to cook:
1. Remove heads and shells from shrimp without removing tails. Devein the shrimps.

2. Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels.

3. Toss the prepared shrimps in the tapioca flour until thoroughly coated.

4. Whip the egg and dip the shrimp into the egg, then coat the shrimp with bread crumbs.

5. Heat oil in a wok over medium heat.

6. Then deep fry shrimps until crispy and golden.

7. Remove and drain. Transfer to a serving plate.

To make the tamarind sauce :
1. Heat a pot over low heat, add the tamarind juice, fish sauce, and sugar palm.
2. Stir until the sauce is thickened. Then add chilli, shallot and garlic.
3. Stir until all ingredients mixed well.
4. Pour the tamarind sauce over the fried shrimps.
5. Garnish with coriander leaves and serve immediately with fresh vegetables.

Stired Noodles in Gravy Seafood

There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it. In areas where gailan can not be easily obtained, broccoli is often used as a substitute.

Ingredients:
- ½ cup wide rice noodle
- 300 grams shrimp and squid, sliced thinly
- 2 heads of broccoli, cut into well pieces
- 2-3 baby corn slice into well pieces
- 4 cloves garlic, chopped
- ¾ cup chicken stock (or water)
- 2 tablespoons corn starch
- 3 tablespoons sweet black soy sauce
- 1 tablespoon preserved black beans, lightly rinsed
- ½ tablespoon sugar
- 2 tablespoons fish sauce
- 1 teaspoon white pepper

Stired Noodles in Gravy Seafood

Preparations:
1. If you do not use fresh noodle, you need to pre-soak dried rice noodle in warm water for at least an hour. Drain well before use.

2. Heat oil in a wok over medium heat, add noodle and stir it.

3. Then, pour in thick sweet black soy sauce.

4. Stir thoroughly to coat noodles, remove and set aside on serving plates.

5. Heat oil in a wok, add garlic and stir until aromatic.

6. Then add pork and keep stirring until nearly cooked, add broccoli.

7. Stir until the broccoli is cooked, then pour in the chicken stock and add black bean sauce.

8. Add slice squid and shrimp, fish sauce (1 tablespoon) and white pepper, and corn starch, stir until mixed well.

9. Wait until the soup is boiling, then slowly add corn starch solution.

10. Stir until thicken. Add sugar and fish sauce according to your desired taste.

11. Pour the thicken soup over prepared noodles and serve immediately.

Seafood Clay Pot

Ingredients
- 2 cups Fish or chicken stock

- 1/4 cup Shallots slice thin

- Fish sauce to taste

- 2 tbsp Lime juice

- 1 tbsp Garlic slice thin

- 1 tbsp Lemon grass slice thin diagonally

- 1 tsp Chili paste

Seafood Clay Pot 

- 2 Lime leaves (Kaffir)

- 6 oz. Rock cod or any firm white fish cut into 6 pieces

- 6 Mussels cleaned and debearded

- 6 Prawns shelled and de-veined

- 6 Scallops

- 2 Squid cleaned

- 2 Snow crab legs

- 1/2 cup Coriander leaves

How to cook
1. Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.

2. Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.

3. Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.

4. Add the scallops and crab legs. cover and boil for another 30 seconds.

5. Add the prawns and squid. Remove from heat and stir to mix.

6. Serve garnished with coriander leaves.

Fried Fish with Tamarind sauce

Ingredients

- 1 fish (any meaty white fish) weight 400-500 grams
- 1 tablespoon tamarind
- 3 tablespoons sugar
- 1 shallot, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 3 sprigs coriander
- 2 tablespoons fish sauce
- 3 red or yellow chilies

Fried Fish with Tamarind sauce

Fried Fish with Tamarind Sauce Preparations
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350?F for 10 minutes.

Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Goong Pad Kra Thiam (Stir-Fried Shrimp with Garlic)

This dish is Stir-fried-shrimp with garlic. A good way to include healthy ingredients like garlic in your meal. Moist without being too soft, this is a good standalone dish or in combination with others. This is an easy dish to use a mortar and pestle for, and it is an enjoyable experience making the ingredients. A pretty quick meal to make with the quality of a homemade dish.

Preparation
- Peel and devein shrimp. If desired, leave shell on the tail.
- Peel off garlic skin. Clean and pat dry garlic.
- Clean and chop coriander roots
- Clean and chop coriander

Ingredients
- 2 cups Medium Shrimp
- 1/3 cup Garlic
- 5-7 Coriander Roots
- 2 tablespoons Chopped Coriander
- 1/2 tablespoon White Pepper Powder
- 1/2 tablespoon Sugar
- 1/2 tablespoon Fish sauce
- 2 tablespoons Thai light soy sauce
- 2 tablespoons Vegetable oil

1. In a mortar, pound garlic and coriander roots into a coarse paste.

2. Heat oil in a pan. On medium-high heat, add paste prepared in step 1. Stir until fragrant.

3. Add shrimp. Stir until shrimp turn pink. Add sugar, fish sauce, Thai light soy sauce and white pepper powder. Stir well.

4. Turn off heat.

5. Serve on plate. Sprinkle with chopped coriander.

Gung ob Wun Sen ( Steamed Prawns with bean Thread Noodles )

Gung ob Wun Sen (Steamed Prawns with bean Thread Noodles)
- 2 100-g (3 ½ -oz) packets bean thread noodles, soaked 20 minutes, drained and cut into 5-cm (2-in) lengths

- 225g ( ½ lb ) medium or large prawns, peeled and devined

- 1 sprig fresh coriander (cilantro), roughly chopped, for garnish


1. Line the claypot with the first Seasonings. Arrange the noodles on top. Put the prawns on top of the noodles

2. Pour the Second Seasonings over the prawns and noodles. Cover and cook the mixture over high heat until the shrimp turn pink, or about 5 minutes. Garnish with the coriander leaves and serve from the claypot.

Steamed Prawns with bean Thread Noodles

First seasonings
- 4 cloves garlic, crushed
- 3 coriander (cilantro) roots, crushed
- 2 ½ cm (1 in) piece fresh ginger, crushed
- 1 teaspoon Szechuan peppercorns

Second seasonings
- 250ml (1 cup) chicken stock
- 2 tablespoons oil
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce

Hoy Mang Phu ob ( Steamed Mussels with Lemongrass )

Hoy Mang Phu ob (Steamed Mussels with Lemongrass)
1. To prepare the Dipping Sauce, use a pestle and mortar to pound the garlic, coriander roots and chillies until smooth. Combine this paste with the remaining Dipping Sauce ingredients in a mixing bowl and stir well

2. Discard any open mussels. Place the remainder in a claypot or work and add the remaining ingredients. Cover and bring to the boil over high heat, cooking for 5 minutes. Remove from the heat and serve with the Dipping Sauce. To eat, remove the mussels from the shells and dunk in the Sauce.

Hoy Mang Phu ob (Steamed Mussels with Lemongrass)

- 450 g ( 1 lb) mussels, cleaned
- 125 ml ( ½ cup ) water
- 2 shallots, finely chopped
- 1 stalk lemongrass, crushed and cut into 5-cm (2-in) lengths
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 10 g ( ½ cup ) Thai basil leaves


Dipping Sauce
- 2 cloves garlic
- 2 coriander ( cilantro ) roots
- 3 or more red chillies
- 125 ml ( ½ cup ) water
- 125 ml ( ½ cup ) fresh lime juice
- 60 ml ( ¼ cup ) fish sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons roughly chopped fresh coriander (cilantro)