Thai Seafood Noodles with Basil

The wide, flat rice noodle is the perfect match for chunky shrimp, shellfish, and squid. Flavored with basil and chili, this Thai stir-fry is tasty with just the right amount of kick.

Serves 4  

Prep Time 30 minutes 

Cooking Time 15 minutes

Ingredients:

250 grams flat rice noodles 

4 tablespoons corn oil, divided

2 pieces Thai or Taiwanese red chili, chopped 

1 tablespoon chopped garlic 

2 tablespoons chopped onions 

12 pieces mussels, 

      blanched and upper 

      shells removed 

8 pieces shrimp, shells left intact 

      with backs sliced open

2 pieces medium squid, 

      sliced into 1-inch pieces

1 tablespoon oyster sauce

1 to 2 tablespoons Thai fish sauce 

salt, pepper, and sugar to taste

1/2 cup chicken stock

1 cup basil leaves

Instructions:

1  Soak noodles in cold water for 30 minutes then blanch in boiling water. Heat a pan, add 2 tablespoons oil and pan-fry noodles for a few seconds. Transfer to a serving plate.

2  Pound chilies and garlic together; set aside. Heat remaining oil and sauté onions until fragrant. Add garlic and chili. Stir until garlic is golden brown then add seafood. 

3  Season with oyster sauce, fish sauce, salt, pepper, and sugar, then pour in chicken stock. Simmer until seafood is cooked. Add basil leaves and stir. Pour seafood mixture on top of the pan-fried noodles. Serve immediately.

(Click to see How to Stir-fry here) 

Fusilli with Watercress Pesto and Grilled Rosemary Prawns

Inspired by a trip to Baguio last year, this pasta dish is a good example of why Roddy likes experimenting with local ingredients—it always results in a why-didn't-I-think-of-that? recipe.

Serves 6  

Prep Time 20 minutes  

Cooking Time 20 minutes

Ingredients:

For the pasta

300 grams fusilli pasta, cooked 

       according to package directions

400 grams watercress leaves, 

       stripped from stems

1 3/4 cups olive oil

2/3 cup macadamia nuts

1 cup grated Parmesan cheese, grated

salt and pepper to taste

For the grilled prawns

1 kilo prawns, 

      deveined and shelled with tails left on

1/2 cup extra virgin olive oil

1/4 cup chopped fresh rosemary

salt and pepper for seasoning

Instructions:

1  Make the pesto: Put watercress leaves in a food processor. Pulse while simultaneously pouring in the olive oil in a thin stream. Open the lid and add macadamia nuts, cheese, and salt and pepper. Pulse again to crush the nuts to tiny, not pasty, bits.

2  Make the grilled rosemary prawns: Toss prawns gently in olive oil and rosemary leaves. Spread out prawns on a tray and season with salt and pepper. Grill each prawn on both sides, about 2 minutes per side, on a stovetop grill or barbecue grill.

3  Toss cooked pasta in pesto. Arrange prawns on top of pasta. Serve.