Pad Krapow Pla Muk, or crispy squid with holy basil, is a vibrant and flavourful Thai stir-fry that bursts with aromatic herbs and spicy chili. This dish showcases the delightful textural contrast between tender, succulent squid and the fragrant crunch of holy basil leaves, all brought together in a rich, savory sauce. It's a quick and easy recipe perfect for a weeknight meal, delivering an authentic taste of Thailand without the lengthy preparation time. The intense flavors make it a crowd-pleaser, whether you're a seasoned Thai food enthusiast or a curious newcomer.
This recipe offers a simple yet effective approach to achieving perfectly crispy squid, ensuring a satisfying bite with each mouthful. Ready to experience the deliciousness of Pad Krapow Pla Muk? Let's dive into the step-by-step instructions and create this culinary masterpiece together.
Tools Needed
- Wok or frying pan
Ingredients
- Squid: 0.5 kg
- Holy Basil leaves
- Green chilies
- Dried chilies
- Garlic: 1 head (Thai garlic preferred)
- Oyster sauce: 1 tablespoon
- Green cap sauce: 1 tablespoon
- Seasoning powder: 0.5 teaspoon
- White palm sugar: a little bit
- Vegetable oil: a little bit
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Clean the squid thoroughly. Remove the hard parts (eyes, beak) and rinse several times with clean water to eliminate any fishy smell.
- pound garlic and chilies. You can use both fresh and dried chilies. Finely chop the green chilies.
Step 2. Stir-fry the Squid
- Heat a wok or frying pan with a small amount of vegetable oil. Add the pounded garlic and chilies; stir-fry until fragrant.
- Add the squid to the wok. Stir-fry briefly.
- Turn the heat back on. Continue stir-frying until the squid is cooked and slightly shrunk, but not overcooked.
Step 3. Add Flavor and Aromatics
- Turn off the heat. Add oyster sauce, green cap sauce, seasoning powder, and a pinch of white palm sugar. Mix well.
- Add the chopped green chilies to add color and stir-fry for a short time.
- Add the holy basil leaves. Stir-fry until wilted but still vibrant green.
Step 4. Serve
- Turn off the heat. Serve immediately.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Do not add water during stir-frying, as the squid will release its own moisture.
- Stir-frying for too long will make the squid shrink and become less appealing.
- For an even less fishy flavor, you can blanch the squid briefly before stir-frying.
Nutrition
- N/A
FAQs
1. Can I use frozen squid for this recipe?
Yes, frozen squid works well. Just make sure to thaw it completely and pat it dry before cooking to ensure it crisps up nicely.
2. What if I don't have fresh holy basil?
You can substitute with Thai basil or even regular basil, but the flavor will be slightly different. Fresh basil is always best for the most authentic taste.
This Pad Krapow Pla Muk recipe delivers a delightful balance of textures and tastes, showcasing the best of Thai cuisine. Enjoy the satisfying crunch of the squid and the aromatic burst of holy basil in every bite. Now go forth and impress your friends and family with this simple yet incredibly flavorful dish!