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Thai Style Stir Fried Seafood (Pad Ka Prao Talay)

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Thai


Thai Style Stir Fried Seafood is a wonderful stir fried mix of fish, prawns, scallops, squid and vegetables cooked with sweet, spicy hot, savoury and sour sauce.


  • 250 g squid, pineapple cut
  • 250 g shrimps, shelled and deveined
  • 350 g white fish fillets, sliced into bite sized pieced
  • 1 doz crab balls, sliced in half
  • 150 g scallops
  • 1 medium carrot, cut into thin slices
  • 200 g French beans, sliced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 shallots, sliced thinly
  • 2 red chillies, sliced
  • 1 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp chilli garlic sauce
  • 2 tbsp lemon juice
  • 2 cups chicken stock
  • 1 tbsp sugar
  • 1/2 cup + 2 tsp cornstarch
  • salt
  • freshly ground black pepper
  • oil


  1. Season fish fillets with salt and freshly ground black pepper.
  2. Place 1/2 cup of cornstarch in a plate then roll fish fillets on it to coat.
  3. Prepare a wok filled with oil for deep frying then once hot deep fry fish fillets until golden brown. Set fish aside once golden brown and cooked.
  4. In a separate wok add oil then sauté garlic, shallots and ginger in medium heat.
  5. Bring heat to high then add chillies, crab balls, French beans and carrots, stir fry for a 2 minutes.
  6. Add the prawns and scallops and stir fry for 2 minutes.
  7. Add the squid and stir fry for 2 more minutes.
  8. In a bowl combine fish sauce, oyster sauce, chilli garlic sauce, lemon juice, chicken stock, sugar and 2 tsp cornstarch, mix until free of lumps.
  9. Pour sauce in the wok and let it boil, once thick season with salt if needed then turn heat off.
  10. Place fried fish in a serving plate then pour on top the stir fried seafood. Serve with freshly cooked jasmine rice.