Thai Spicy Squid Stir Fry
This Thai Spicy Squid Stir Fry comes together in just minutes with minimal prep and delivers bold garlic and chili flavors, perfectly balanced by fragrant Thai basil.
Servings 3 people
Ingredients
- 1 - 1 1/4 lb squid a mix of flowers or tubes (sliced) and tentacles
- 1/2 lb shrimp peeled and de-veined
- 1 red bell pepper sliced
- 1 medium yellow onion sliced
- 5 cloves of garlic minced
- 1-2 Thai chili sliced
- 2 tbsp cilantro chopped
- 3 tbsp Thai basil chopped
- 2 scallions or green onions whites and greens seperated
- 2 tbsp sesame oil separated
- 1 tbsp neutral oil canola, vegetable, or avocado + extra
Sauce
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp chili garlic sauce
- 2 tsp brown sugar
Instructions
- Defrost and prep the seafood (de-shell, and devein the shrimp). Pat dry and season raw seafood with a drizzle of neutral oil and a pinch of salt.
- Add the sauce ingredients (soy, fish sauce, chili garlic sauce, and brown sugar) to a bowl with 1 tbsp of water and mix to combine. Place on the side.
- In a large skillet or pan over medium heat, add 1 tablespoon of sesame oil and 1 tablespoon of a neutral oil. Once hot, add the raw squid (pre-cooked squid flowers go in at the end) and shrimp to the pan and sear for 2–3 minutes, just until they're almost cooked through. Remove from the pan and place on the side.
- Add another tbsp of sesame oil and toss in the onion and sliced pepper. Cook for 2-3 minutes, until the vegetables begin to soften. Add the white parts of the scallions, garlic, and Thai chilis. Cook for another 2 minutes, tossing occasionally to prevent the garlic from burning.
- Lower the heat to low-medium and add the sauce. Bring to a simmer and cook for 1 minute before adding all the seafood in with the cilantro,Thai basil, and scallion greens. Toss and cover. Cook for 1-2 minutes until the seafood is completely cooked through.
- Serve with sushi rice.