With an abundance of quality seafood, I’m not exactly sure why we have yet to see a seafood boil restaurant open in Dublin 🤔. But lucky for me and you, we can easily make it at home, but this recipe has an Asian twist, of course!
My good friend and primary source of delectable Thai recipes @fernhiprock taught me how to cook this a few years back, but honestly, it hasn’t stopped me from coming over to hers for this dish alone! The juicy prawns and mussels coated in the spicy, sweet sauce, served with a warm bowl of rice is a mouthful you won’t forget! 🤤
This recipe is completely customisable, it calls for prawns and mussels, but you can add whatever seafood tickles your fancy. Feel free to also adjust the spice level to your taste. You really don’t have to be a great cook to pull this off and it all comes together in less than 20 mins.
🕒 20 mins
👤 4-5 people
5 tbsp Thai chilli paste (Nam Prik Pao - 'Maepranom' brand from Asia Market)
2-3 tbsp sriracha
4 garlic cloves - finely chopped
1 tsp oyster sauce
3 tsp sugar
3-4 bird's eye chilies - finely chopped
1/4 can coconut milk
1 tbsp oil
In a large wok, sauté fresh chilies and garlic until fragrant. (2-3mins)
Add Thai chilli paste and sriracha and bring to a low simmer.
Drizzle coconut milk in and combine.
Season with oyster sauce and sugar to taste.
Add your seafood of choice and cook for 5 mins or until the prawns turn pink and mussels are fully opened.
Garnish and toss in basil for a tasty herby taste.
Optional but serve it with a warm bowl of rice and dig in! 🍚