Malay-style squid, prawns and clams
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- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeEgg-freeNut-free
This seafood extravaganza is really quick to prepare but looks and tastes so impressive.
Ingredients
- oil, for frying
- 3 garlic cloves, crushed
- 5 small round Thai shallots, peeled and roughly chopped
- 2–3 tbsp chilli paste
- 1 tbsp fermented dried shrimp paste
- 1 lemongrass stalk, smashed
- 2–3 tbsp tamarind
- 6 lime leaves, shredded
- 1 tsp light brown sugar
- 150g/5½oz clams in shells, scrubbed and debearded
- 4 large raw prawns, heads on, shells removed, de-veined and left whole
- 3 squid, cleaned and chopped
- 1 bunch fresh basil, leaves left whole or chopped
- salt and freshly ground black pepper
Method
Blend the garlic, shallots, chilli paste and shrimp paste together in a blender or food processor.
Place a wok over a high heat and fry the blended paste until the oils separate.
Add the lemongrass, tamarind, lime leaves, 100ml/3½fl oz water and sugar and cook.
Discard any clams with broken shells and any that refuse to close when tapped. Season the lemongrass mixture with salt and pepper. Stir in the clams and prawns and cook for a few minutes before adding the squid. Discard any clams that remain closed and check that prawns and squid are cooked through.
Stir through the basil and serve.
