Thai Basil Cuttlefish (Pad Kra Proa Plameuk-gadong)
Thai Basil Cuttlefish
This succulent dish is for 2 people and can be make to look wonderful with some little work with a burner (see my YouTube video). This looks lovely on the table and will impress any guests. You may want to refer back to the YouTube video from time to time here :
8 cloves of garlic chopped
1 medium red onion chopped
6- 10 Thai chilies chopped
1 teaspoon vegetable oil or for healthier choice just use the low calorie spray
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1 tablespoon dark sweet soy sauce
1 teaspoon sugar or less
1/2 sliced Red Bell Pepper
1 handful of Thai holy basil leaves (I use basil instead as I'm in the lockdown in England)
Prep Cuttlefish (recap)
1. Clean the Cuttlefish with water and use scissors to cut up the length of the back to remove the back bone.
2. Carefully remove the guts (as per video)
3. Squeeze the ink from the guts into a small jar for other recipes.
4. Swill the Cuttlefish again and cut the head off.
5. Remove beak and eyes from the head and swill again.
6. Remove the thin skin from the body (it should pull off)
7. Rinse the body once again.
Cooking Cuttlefish Method
1. Lay the Cuttlefish on a chopping board and score the Cuttlefish diagonally and turn and score diagonally again. Then cut the Cuttlefish into small bite sized pieces.
2. Bring some water to boil and poach the Cuttlefish in boiling water for couple of minutes. Drain and rest.
3. Add the vegetable oil to a wok or large pan and bring to a high heat.
4. Add the garlic and wait until it just turns yellow then:
5. Add the chopped chillies, onions, spring onions and red bell pepper. Stir fry for a couple of minutes.
6. Add the cuttlefish chunks and all the sauces.
7. Stir fry it well for another 2-3 minutes on a high heat.
8. Throw in a handful of basil leaves and stir fry for about 30 seconds then remove from heat.
9. Serve in a large dish and decorate with more fresh basil leaves and coriander.