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Stir-fried Tom Yum with seafood
Stir-fried version of the famous Thai Tom Yum with shrimp and seafood, made with a ready‑made Tom Yum paste. Quick, aromatic and balanced between spicy, sour and sweet. Served with fragrant rice.
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Critical Success Points
- • Score the squid before blanching to prevent it from becoming rubbery.
- • Blanch the squid for 20 seconds to limit excess water.
- • Do not overcook the seafood to preserve tenderness.
- • Add the Thai basil at the very end of cooking.
- • Balance the flavors (sugar, fish sauce, lemon) before serving.
Safety Warnings
- • Handle raw seafood with separate utensils to avoid cross‑contamination.
- • Very hot oil can splatter; use a partial lid if needed.
- • Use a very sharp knife and keep fingers curled when cutting the squid.
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