Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig) - cooking recipe

Ingredients

1 red bell pepper, seeds and ribs removed, cut into chunks
1 -4 fresh thai hot chili pepper, seeds removed
4 tablespoons fish sauce
3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula)
oil, for sauteing
3/4 lb squid, sliced
3/4 lb shrimp, peeled and deveined
4 leaves Chinese cabbage, roughly sliced
1 carrot, peeled and sliced
1 green pepper, seeds and ribs removed, sliced
1 red pepper, seeds and ribs removed, sliced
1 1/2 cups bean sprouts
1 1/2 cups scallions, cut in 2-inch slices
25 -30 Thai basil

Preparation

In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 - 3 peppers = medium, 4 or more peppers = hot). Set aside.
In a small bowl, mix fish sauce and sugar. Set aside.
Heat oil in a wok or large saute pan and saute seafood. Drain and set aside. Wipe the pan.
Heat oil in the same pan and saute Chinese cabbage, carrot and peppers until they are tender but still crisp.
Add the chili pepper mixture and fish sauce mixture.
Add bean sprouts and scallions, return the seafood to the pan, and saute a little bit longer.
Turn off the heat. Add basil leaves and stir.
Infuse love and serve!