This dish, talay pad sa mun prai grop in Thai, is simply a great combination. Using the freshest ingredients will ensure this dish has the best flavour possible. The fried herbs add a great extra crunch.
- 5 mussels
- 5 Thai chillies
- 5 prawns (30-40g)
- 1 squid (100-150g)
- 1 tbsp coriander roots, sliced
- 1/4 cup small cloves garlic
- 1 tsp salt
- 4 cups vegetable oil
- 150g seabass, cut the meat diagonally into pieces
- 1/2 crab, cut into big pieces
- 1 tbsp fish sauce
- 2 tsp sugar
- 1/2 cup lemongrass, diagonally sliced and fried
- 5 sprigs green peppercorns, cut into 1 inch segments and fried
- 1/4 cup crushed Thai chillies, fried
- 1/4 cup holy basil leaves, crisp-fried
- Wash and scrub the mussels thoroughly. Soak in a bowl of water and add 5 crushed chillies to help clean. Drain and put aside.
- Wash the prawns, shell, de-vein and discard heads but keep the tails.
- Clean and prepare the squid discarding inedible parts.
- Pound coriander roots, garlic and salt to a fine paste. Put aside.
- Place a wok with oil over high heat until very hot. Fry mussels until the shells are open and cooked through. Remove and drain excess oil. Fry prawns, squid, fish meat and crab separately until all are cooked. Drain the oil and leave only 1/4 cup in the wok. Add the garlic paste and fry until fragrant. Season with fish sauce and sugar, stir to combine. Add all the seafood and toss well. Add the fried herbs (reserve some for garnish). Toss to mix well then turn off the heat.
- Transfer to a serving dish. Scatter reserved fried herbs. Serve at once.
Recipe by kind permission of Very Thai