8 mussels in the shell
1/2 (250 g) pound halibut fillet, cut into 1 1/2-inch chunks
1/3 pound (167 g) sea scallops
1/3 pound (167 g) large shrimp, peeled, deveined and butterflied
10 to 15 fresh Thai chiles (prik kee noo), thinly sliced
12 to 15 cloves garlic or 1 large head garlic, chopped
1 teaspoon (5 mL) minced cilantro roots or stems
2 tablespoons (30 mL) vegetable oil
2 shallots, thinly sliced
1 tablespoon (15 mL) Chinese oyster flavored sauce
1 tablespoon (15 mL)Thai Kitchen® Premium Fish Sauce or to taste
1 teaspoon (5 mL) sugar
1 cup (250 mL) holy basil leaves (bai gra pao), flower buds may also be used
1 red jalapeno pepper, cut into long slivers with seeds
1 tablespoon (15 mL) whole green peppercorns (optional)
Cooked Thai Kitchen® Jasmine Rice
PREPARE the seafood. Rinse, drain well and pat dry.
POUND the Thai chiles, garlic and cilantro roots with a mortar and pestle until it forms a paste. (Or use a blender or food processor).
HEAT oil in large skillet or wok on high heat. Add chile paste mixture and shallots; stir fry 30 seconds or until fragrant. Add mussels; stir fry 30 seconds. Add fish; stir fry 15 to 20 seconds. Add scallops and shrimp; stir fry 1 minute or just until shrimp turns pink. Add oyster sauce, fish sauce and sugar; stir fry 30 seconds. Add basil, slivered jalapeno and peppercorns; stir fry 1 minute or until basil is wilted.
SERVE with cooked Jasmine Rice.