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The aromatics.

The mise en place.

The sauce.

Cook this dish in a very hot wok!

Add the basil last and turn off heat.

Thai Spicy Basil Shrimp and Calamari

Source: Lo Huynh (4 servings)

1 teaspoon cilantro stems, minced
1 tablespoon shallot, minced
3 cloves garlic, minced
½ each Thai bird’s eye chili, minced

½ pound large shrimp, peeled and deveined
½ pound calamari rings
½ pound green beans, washed, trimmed, and cut into 1/3 {about 2″ segments}
½ cup baby corn

½ cup fresh Thai basil leaves

2 tablespoons canola oil

1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce
1 tablespoon chicken broth
2 teaspoons granulated sugar

1. Mix the sauce ingredients and set aside.
2. Over high heat, add the canola oil to a hot wok.
3. Add the cilantro stems, shallots, garlic, and Thai bird’s eye chili. Saute for about a minute.
4. Add the shrimp and calamari. Saute for about three minutes or until halfway cooked.
5. Add the green beans and baby corn. Saute for about five minutes or until the green beans are tender but still crunchy, or until your desired doneness, and shrimp and calamari is fully cooked.
6. Add the sauce ingredients to coat everything and cook for another minute or two.
7. Add the fresh Thai basil, mix for about a minute, and turn off the heat. Serve with Jasmine rice.