Pad Kra Pao Seafood

Step 1

Pat 8 ounces of large shrimp completely dry with paper towels — moisture prevents proper browning and creates steam instead of a sear. Place them on a plate and set aside.

Step 2

Slice 6 ounces of large sea scallops in half horizontally to create thin, evenly-sized pieces — this ensures they cook through without becoming rubbery. Pat them dry as well and set aside separately from the shrimp.

Step 3

Slice 4 ounces of cleaned squid tubes into thin rings, about 1/4-inch wide. Pat completely dry and set aside — squid needs high, quick heat and will toughen if overcooked.

Step 4

Peel and roughly chop 1 small shallot into 1/4-inch pieces. Peel 6 garlic cloves and slice them thinly (no need to mince — thin slices cook evenly). Remove the stems from 2 Thai red chilies and slice them into thin rings, keeping the seeds for extra heat if you prefer spice.

Step 5

Pick 0.75 cup of fresh holy basil leaves, discarding any thick stems. Squeeze 1 tablespoon of fresh lime juice into a small bowl and measure out 2 tablespoons of fish sauce and 1 tablespoon of palm sugar — have these ready to pour in quickly once cooking starts.

Step 6

Set a 12-inch wok or large stainless steel skillet over high heat and let it preheat for 2 minutes — the pan should be smoking lightly. You want serious heat here; it's the foundation of a proper stir-fry.

Step 7

Add 3 tablespoons of vegetable oil to the hot wok. Working quickly, add the sliced garlic and red chilies, stirring constantly with a wok spatula or wooden spoon. Sauté for just 15-20 seconds until the garlic smells fragrant and turns pale golden — do not let it brown or it will taste bitter.

Step 8

Add the chopped shallot and cook for another 20 seconds, stirring continuously. The shallot should soften slightly and become translucent at the edges.

Step 9

Push all the aromatics to the side of the wok, creating a hot spot in the center. Immediately add the dried shrimp to the empty space and let them sit undisturbed for 30 seconds — this creates a sear. Then toss and cook for another 1-2 minutes until the shrimp are opaque pink with no gray raw spots remaining.

Step 10

Add the scallops to the center and again let them sit for 15 seconds without stirring — you want them to develop a light golden crust. Toss and cook for another 1-2 minutes until they are just cooked through and opaque, being careful not to overcook them or they'll become tough and rubbery.

Step 11

Add the squid rings to the wok and stir everything together. Cook for 1-2 minutes, stirring constantly — squid becomes chewy if overcooked, so you're looking for tender but still slightly firm rings.

Step 12

Pour in 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, and 1 tablespoon of fresh lime juice. Toss everything together for 20-30 seconds until the sauce coats all the seafood and the sugar dissolves — you should smell the savory-sweet aroma of the sauce.

Step 13

Remove the wok from the heat and add 0.75 cup of fresh holy basil leaves, tossing gently for just 10 seconds — the residual heat will wilt the basil and release its aromatic oils. If you stir too much, the basil will bruise and turn dark.

Step 14

Divide 1.5 cups of cooked jasmine rice between two plates or bowls, creating a small mound in the center. Spoon the Pad Kra Pao seafood and all its sauce directly over the rice.

Step 15

Garnish each plate with 1 tablespoon of fried shallots if using — they add a sweet, nutty crunch. Place 1 fresh lime wedge on each plate for squeezing over the dish. Serve immediately while the rice is warm and the basil fragrance is at its peak.