This sweet and sour seafood or ?Pad Preaw Wan Tha-lay? in Thai provides lots of tangy taste and depth of flavor, owing to the unique Thai combination of herbs and spices. The recipe features fresh seafood combined with pineapple chunks and green bell pepper (or sweet green Anahein pepper) for a wonderful stir-fried seafood dish that is perfect any night of the week. For a special Thai treat, serve this hot streamed rice. ENJOY!Ingredients:
10 Shrimp10 slice squid 2 medium tomatoes, cut into well pieces 1 medium onion, sliced 1 medium cucumber, sliced 1 bell pepper, cut into well pieces 1 tbsp fish sauce 1 tbsp sugar 4 cloves garlic, chopped 1 tbsp white vinegar 1 1/2 tbsp corn starch diluted in waterIngredients
for the battered shrimp:
10 medium shrimps, peeled and deveined 10 squid sliced1 cup all purpose flour 1 cup cold water 1 egg 1/2 tsp salt 1/2 tsp white pepper oil for deep frying Preparations:
In a bowl, add salt, garlic powder and white pepper to flour. Pour in water and mix in beaten egg until batter is slightly lumpy. Batter shrimp (seafood) and fry until lightly golden brown. Set aside for the sweet and sour. Heat oil in a wok and fry the garlic until golen color. Add cucumber, onion and stir until nearly cooked, then add tomatoes. Stir until all cooked. Add the shrimp (or pork), white vinegar, fish sauce and sugar (add more vinegar, sugar and fish sauce according to your desired taste - the original taste should be a nice balance between sour, salty and sweet taste.) When it starts to boil, thicken with the diluted corn starch. Served with hot steamed rice.