Thai Basil Squid 'Phad Ka Prao', made EASY
just how much spice can someone possibly take??
our eyes have been kept open with the sudden CRAZE of Phad Kra Prao “Stir Fried Holy Basil & Meat) LOADED with fried eggs that has descended from Bangkok into Singapore. while the crowds at Basil King outlets islandwide are wildin’, we decided to take matters in our own hands and make these ourselves - AUTHENTICALLY, using duck eggs!
we eventually found out that fresh duck eggs are near impossible to find in Singapore (unless you have a pet duck at home to lay some for you), with the reason being there are NO duck farms in Singapore with no suppliers not selling imported duck eggs. in an act of desperation, Chef Azfar traversed across the sea to Johor Bahru to get his hands on some!
being first time FRESH duck eggs eaters we immediately noticed how the yolks were noticeably VERY orange. the yolks, we felt, were a tad richer in taste than in chicken eggs, but honestly, it wasn't worth the trouble getting! chicken eggs work just as well in a Phad Kra Prao!
anyway, if our video made you drool, try out this SUPER simple recipe for the dish so you can skip the crowds like we did!
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Thai Basil Squid (ผัดกะเพราปลาหมึก) with Fried Egg
(serves 2)
4 egg (fresh duck eggs are ideal for rich yolks, but chicken eggs work just as well)
1 cup oil, for frying
Rice, for serving
basil squid:
1 - 2 large squid, cut into rings (you could also use chicken, or beef slices)
5 cloves of garlic
4 Thai birds-eye chilies / chilli padi (or MORE if u feelin’ crazy)
2 tablespoon oil for frying
2-3 tbsp fish sauce
1 teaspoon of oyster sauce
1/2 teaspoon of dark soy sauce (for colour)
1 teaspoon sugar
1 handful of holy basil leaves, plucked (you can also use Thai basil)
1/2 tsp MSG (optional)
directions
in a hot wok, heat 1 cup oil on medium to high heat. crack 2 eggs in a bowl and separate out the egg yolks into a different bowl.
once the wok is ripping hot, pour in the egg white and fry until the edges of the egg white puff up and become crispy. baste the oil on top to let speed up the cooking process.
carefully pour the intact egg yolks onto the centre of the egg white circle and cook for another 30 seconds to glue the egg yolks in place, while still keeping them runny. drain on a paper towel & set aside. repeat for the other eggs
pound garlic and chillies in a mortar and pestle until chunky.
heat a wok with oil on a medium flame. stir-fry the garlic and chillies until the garlic gets slightly browned. then, throw in the squid and, sauces, sugar, MSG and basil leaves. immediately turn the heat onto the highest setting and toss everything together until the squid is fully cooked.
serve it on rice with the fried eggs. if you’re feelin’ more chillies, enjoy with sliced bird’s eye chilli mixed with fish sauce and lime juice (prik nam pla)
for more SPICY recipes, check these out babes:
Som Tam Pla Raa - Lao-style Papaya Salad
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I’ve always been a big papaya salad eater, a som tam addict, I call myself. when I was 19, I was the given the chance to intern at a resort restaurant in Phuket as part of a culinary diploma I was studying in. that was the start of my interest in Thai cooking and I fell in love with the kinds of food my colleagues ate on a daily basis.
