Delicious Thai style stir-fried prawns, squid and mushrooms are served hot with steamed Jasmin rice garnished with cucumber.


  • 3 tbsp sunflower oil

  • 3 garlic cloves, crushed

  • 175-225g/6-8oz peeled raw prawns

  • 350g/12oz prepared squid, sliced across into rings

  • 175g/6oz button mushrooms, cut into small chunks

  • 3 red bird's eye chillies, finely chopped

  • 1 tbsp light soy sauce

  • 1 tbsp ketjap manis (sweet soy sauce)

  • 1 tbsp oyster sauce

  • 1 tbsp Thai holy basil or ordinary basil leaves

  • 15-30ml/1-2 tbsp chicken stock

  • thickly sliced cucumber and spring onions, to garnish


  • 1.

    Heat a wok or a large deep frying pan until hot. Add the oil and garlic and fry for a few seconds.

  • 2.

    Add the prawns and stir-fry until they have turned pink. Then add the squid and stir-fry for 1-2 minutes.

  • 3.

    Add the mushrooms and red chillies and stir-fry for another few seconds.

  • 4.

    Add the light soy sauce, sweet soy sauce, oyster sauce and fish sauce and turn everything over once or twice.

  • 5.

    Add the basil and the stock and toss for a few seconds. Serve on steamed Thai jasmine rice, garnished with the cucumber and spring onions.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 241kj
  • Fat Total 12g
  • Saturated Fat 1g
  • Protein 23g
  • Carbohydrate 9g
  • Sugar 2g
  • Sodium 805mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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