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Thai Recipe : Stir Fried Seafood With Fresh Herbs

This dish in Thai is called Ahahn talay

Serves 4

This is a dish to feature at a Thai banquet. We’ve suggested one seafood combination but it’s up to you. See what seafood is the freshest and best value on the day, and create your own combination.


  • 3 ½ oz fish fillets
  • 6 mussels
  • 1 small cooked crab
  • 3 ½ oz calamari pieces
  • 3 ½ oz green shrimps
  • 3 ½ oz scallops
  • 2 cloves garlic, chopped
  • 2 large fresh chilies, chopped
  • 1 tbsp chopped coriander root
  • 3 tbsp vegetable oil
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1 capsicum, cut in strips
  • 1 onion, sliced
  • 2 scallions, cut into 1 inch slices
  • 4 tbsp fresh basil, mint or oregano leaves
  • Additional fresh herbs of your choice, to garnish


  1. Wash and prepare seafood, cutting fillets into smaller pieces. Scrub mussels, removing beards. Take limbs off crab and crack shell so the meat is easy to remove at the table. Remove outer shell, clean out crab body, and break meat into edible pieces. Set seafood aside.
  2. Make a rough paste out of garlic, chilies and coriander root, either with a mortar and pestle or processor. Set aside. Arrange all the ingredients so you’re ready to start cooking.
  3. Heat oil in a wok. Fry the garlic, chili and coriander root paste over medium heat until flavors are released. Add seafood and stir fry gently so the softer fish pieces don’t break up.
  4. Add oyster and fish sauces, then taste to see whether more fish sauce or water is required to balance spicy flavors. Cover with a lid and simmer for a few minutes if seafood needs more cooking. Add capsicum, onion, shallots and fresh herbs. Stir fry for 2 minutes, the remove from heat.
  5. Arrange on a large shallow serving platter or bowl. Garnish with your choice of fresh herbs. Serve with steaming rice.

Submitted by KY Chang

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Last Modified: 11/27/11.