Tom Yum Kung Stir-Fry | Thai Shrimp and Seafood | Express with Ready-Made Pasta

Tom Yam Kung is a Thai shrimp soup, famous for its aromatic richness thanks to the Phrik Phrao paste. I show you a version sautéed with shrimp and seafood prepared with a Phrik Phrao paste all ready. It's simple and quick to make. I use thawed seafood. I cut 300g of squid. I open them. I clean them. With a sharp knife, I make parallel notches every 5mm in the width of the squid. I hold the knife very vertically. I notch the flesh in depth but without cutting it completely. These cuts allow to soften the squid and prevent it from becoming rubbery when cooked. The flesh contracts less. It remains soft. I make a quarter turn. I notch the flesh in parallel lines, this time by tilting the blade of the knife well. After each fourth notch, I slice. I cut it into pieces. In the end, we will have pretty shapes that are very appetizing. I peel 200g of raw shrimp. I notch them along the back. I remove the intestinal vein. I cut a sweet or strong pepper into pieces. 2 onions into pieces. I chop 4 cloves of garlic. I detach 150g of shimeji mushrooms. You can also use mushrooms from Paris. I crush a lemon to release its flavor. I cut it into pieces. I tear 10 leaves of lime to also release their flavor. They have a delicious lemony fragrance. If you don't have any, you can grate the zest of a green lemon. I detach the leaves of 50g of Thai basil. By default, you can replace them with common basil. I take a tablespoon of paprika. I squeeze a green or yellow lemon. To make the Tom Yam seasoning sauce, I use Tom Yam paste. This is pig pao paste, ready to use. It is not very spicy. I add a tablespoon. Traditionally, it is composed of small shrimps, dried sweet peppers, tamarind, sugar and aromatics. I show you at the end of the video how to prepare this homemade pig pao paste. I add 2 tablespoons of boiling water to dilute it. I add a quarter teaspoon of salt, a tablespoon of sugar, a tablespoon of fish sauce, 2 tablespoons of lemon juice. I mix. I blanch the mushrooms in boiling water, heated over high heat for 2 minutes. I reserve. I also blanch the squid for 20 seconds. I reserve. In a pan heated over high heat, I put 2 tablespoons of Tom Yam oil. When the oil is hot, I put the shrimps. I stir for 1 minute. This step allows the grilled shrimp scent to come out. I take them out, leaving the oil in the pan. I turn on the heat and add a tablespoon of Tom Yam oil. I put the lemon and the lime leaves. I stir for 30 seconds to release the flavors. I add the paprika. I stir for 10 seconds. We smell a slight smell of pepper. I add the onions and the chopped garlic. I switch to medium heat and stir for 20 seconds. Then I switch to high heat and I put 200 g of mussels, 200 g of squid and squid. I stir for 2 minutes. The seafood will soak up the flavors and aromas. By blanching the squid, they are prevented from giving too much water when they are sautéed. I add the sweet pepper, the mushrooms, the shrimps, the seasoning sauce Tom Yam and half a coffee cup of ground pepper. I stir from time to time for 2 minutes 30. All the flavors mix. We start to smell the scent of Tom Yam. The cutting of the squid also allows the pieces to soak up the sauce well. At this stage, you can taste your dish. It must have a balance between sweetness, slightly salty and acidulous. If necessary, gently adjust the flavors by adding a little sugar, fish sauce or lemon juice. I finally add the basil. I stir briefly. The addition of basil at the end allows to enhance the dish while retaining its aromas. The seafood Tom Yam sauté version is ready. It is accompanied by a long fragrant rice. Bon Appetit! This seafood Tom Yam sauté version is a treat. We find all the emblematic flavors of the classic Tom Yam Kung but with more intensity thanks to the frying. I remind you of the important points. Do not overcook the seafood. Slice the squid. Blanch the squid. Balance the flavors. Put the basil last. I showed you the quick version with bought pig pao paste. I still prefer to use homemade pig pao paste. I remind you how to prepare it. I soak 15 g of tamarind paste in 50 ml of boiling water. I cover. I mince 60 g of shallots and 20 g of garlic. I take 15 g of large sweet dried peppers. I remove the seeds. I fry the ingredients separately. Be careful not to burn them. The oil is hot. Over low heat, I put the dried peppers in the oil for 6 seconds. Over medium-low heat, I put the garlic. As soon as it starts to brown, I remove it. Over medium heat, I put the shallots. As soon as they start to brown, I remove them. I return to low heat. I finish with the small dried shrimps to fry them for 15 seconds. Then I peel the peppers. Then I add the shrimps and a good pinch of salt. I peel, then the shallots and garlic. I mince the tamarind paste. I filter to get the juice. You can also use a tablespoon of tamarind concentrate. I keep 3 tablespoons of one of the frying in the pan. I heat it over low heat. I put the peeled ingredients in it. I stir briefly. I add the tamarind juice. I stir briefly. I finally put 10 grams of palm sugar or crystal sugar. I stir. As soon as the sugar has melted, I turn off the heat. This Pao chili paste is kept very well in a pot in the refrigerator for months. You can make a larger amount of it, which will be used for several recipes. The Pao chili paste is an indispensable ingredient in many Thai recipes. Pla sauté, salade et soupe. Merci, bonne cuisine maison!