Dry Tom Yum Seafood ต้มยำทะเลแห้ง

Method7 steps · about 25 min

1. 1

   Step 1: Sauté or sear each seafood type separately in a little oil until just cooked through, then remove and reserve. Cook squid last because it releases water; it cooks quickly, so avoid overcooking while making sure it is done.

   Uses 350 g mixed seafood of your choice (I use shrimp, scallops, and squid, see note) · a little oil for seafood searing

2. 2

   Step 2: In the same wok you cooked the seafood, add a little extra oil, then add lemongrass (1 stalk), galangal (5 slice), lime leaves, chilies and shallots (1). Saute over medium heat for about 1 minute.

   Fry tomyum aromatics · 1 minUses 1 stalk lemongrass · 5 slice galangal · 5 leaves makrut lime leaves · 1 shallot · 3–5 Thai chilies · additional share of oil for aromatics

3. 3

   Step 3: Deglaze with a splash of water, then add fish sauce (2 Tbsp) and palm sugar or chili paste. Stir briefly to dissolve the sugar.

   Uses 2 Tbsp water or stock · 2 Tbsp fish sauce · 1 tbsp palm sugar or Thai chili paste · lemongrass, galangal, makrut, chilli and shallot fried one minute

4. 4

   Step 4: Turn heat to high, then add mushrooms and toss briefly.

   Uses 100 g shimeji, oyster or straw mushrooms · aromatics deglazed with water and seasoned with fish sauce and chosen sugar or chilli paste

5. 5

   Step 5: Add the cooked seafood back in the pan along with tomatoes and toss just to mix then turn off the heat.

   Uses 1 cup cherry tomato halves · mushrooms briefly tossed in the hot seasoned sauce · shrimp, scallops and squid cooked separately until done

6. 6

   Step 6: Add lime juice (2 Tbsp) and cilantro, and stir to mix.

   Uses 2 Tbsp lime juice · cilantro · cooked seafood, mushrooms and tomatoes tossed together and taken off heat

7. 7

   Step 7: Serve with jasmine rice, enjoy!

   Uses ready cooked jasmine rice for serving · stir-fry finished off heat with lime and cilantro