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Ingredients:
1/2 pound white prawn
1/2 pound squid
1/2 pound mussels, shelled
1 cup holy basil tails
15 red hot chili peppers
9 cloves garlic
1 teaspoon sugar
2 tablespoons Fish Sauce
2 tablespoons vegetable oil
Stone Mortar
Instructions:
1. Wash the prawns thoroughly, then devein and shell. Leave the tails in place.
2. Wash the squid and remove the inedible parts. Cut into bite-sized pieces and score in a criss-crossed pattern.
3. In a Stone Mortar, grind the chili and garlic until thoroughly mixed.
4. Heat the oil in a wok, and stir-fry the chili and garlic mix. Add the seafood, and stir-fry until cooked.
5. Season with fish sauce and sugar. Add basil leaves and mix all ingredients together.
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