How to Make It: Ingredients Sea Drunk Spaghetti

Spicy Seafood Spaghetti, which is an application of the Thai drunken stir-fried menu to spaghetti lines.

Here are some of the most common components and methods of sea drunken stir fry (which can be used with noodles or spaghetti):

Main components (raw materials)

Sea Section:

Shrimp (Peeling, Slit Back Pull Black Line)

Octopus (cut into enough pieces)

Mollusks (e.g. mussels, scallops)

Or seafood as you like.

Herbs and spices section:

Red / green chili pepper (depending on the spiciness you like) and garlic (rough pounded together)

The alley is a line.

Soft pepper (in bouquets)

Blue pepper (slice oblique)

Bergamot leaves (mid-stem tear)

Basil leaves (or basil leaves for stir fried drunken some recipes)

Vegetable section (adaptable):

Soft corn

Carrots (cut into sticks)

Lentil (slice)

Various kinds of mushrooms (e.g. straw mushrooms, fragrant mushrooms)

Line Section:

Spaghetti or noodles (e.g. large, small)

For Spaghetti: Boil Spaghetti Strands to Ripe Al Dente (Not Too Soft) Prepared

Seasoning Section:

Oyster Sauces

Fish sauce

Soy Sauce / Seasoning Sauce (Soy Sauce / Seasoning Sauces)

Sugar (Sugar)

Dark Sweet Soy Sauce (Dark Sweet Soy Sauce) Slightly (to add color, not add it)

Vegetable oil (for stir frying)

How to do (steps to do)

Prepare the raw materials: Prepare the seafood and vegetables as mentioned. Pounce the chili and garlic together coarsely. Prepare the boiled spaghetti strands and flakes them.

Stir the chili and garlic: heat the pan, add a little vegetable oil, add the pounded chili and garlic, sauté until it smells pungent (be careful not to burn).

Seafood stir-fry: Put shrimp, squid and / or other seafood into it, stir it quickly (using strong fire) until the seafood starts to ripen (almost ripen well), scoop it up and set it aside (so as not to over-ripen the seafood until the meat hardens).

Stir the vegetables and herbs: Add hard-to-ripen vegetables, such as carrots, soft corn, to the stir-fry first, followed by alley freckles, soft pepper, and bergamot leaves, stir them together posthumously.

Seasoning and Putting Strands: Put the prepared spaghetti strands in it, stir them together, and season them with clam oil, fish sauce, soy sauce / seasoning sauce, and granulated sugar (and a little black soy sauce to add color), stir-fry the ingredients and sauce coat the strands.

Insert the sea and basil: Put the resting seafood back down, followed by the peppers, and the basil leaves (or basil leaves).

Stir it together: Stir it quickly with a strong fire until the basil leaves are reduced and everything goes well; taste it and adjust it to your liking (taste should be spicy, herbal fragrant).

Serving: Scoop on a plate. Ready to serve immediately.

Tip: Drunk stir-frying should use strong fire and fast stir-frying. To achieve the aroma of herbs and the "pan fragrance" smell, and to keep the lines from smudging.