Pad Cha with various seafood or fish

Ingredients for 2 servings:

• 300 g shrimp(s), or fish or scallops or mixed seafood
• 1 tbsp garlic
• 2 tbsp shallot(s), Thai
• 5 chili peppers, red, finger-length
• 5 spring onions, Thai
• 50 g ginger root (Krachai), fingerroot or Chinese ginger
• 30 g peppercorns, green, fresh, on the vines
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• some sugar, to taste
• 80 ml broth or water
• 1 handful of Thai basil (Bai Gaprau)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quick recipe from southern Thailand

Fry the shrimp or other seafood separately and keep warm. Chop the garlic, slice the Thai shallots lengthwise into strips, chop the chilies, chop the spring onions, cut the krachai into thin rings or thin sticks, roughly chop the green peppercorns (leave them on the vines), and remove the bai gaprau from the stems. Heat the oil in a pan or wok. Add the onions and garlic and sauté slightly, then add the krachai, chilies, and green peppercorns and stir well. Deglaze with a little stock, add the fish, oyster, and soy sauce, and stir well. Season to taste with sugar and add a little more fish sauce to taste. Add the shrimp or other seafood, spring onions, and bai gaprau. Mix well and serve immediately over rice. You’ll most often find this dish on beaches and with fish or seafood. However, there’s absolutely nothing wrong with using beef or chicken instead.