Directions

To Prepare

1. Pound together garlic cloves, Thai chillies and jalapenos into a soft paste with a mini blender or a pestle and mortar.
2. Mix all the sauce ingredients together and set aside.

To Cook

1. Heat up wok with 2 tbsp oil and sauté the garlic-chilli paste for 2 mins. Add prawns, cook for 30 sec, add in squids and cook for 30 sec.
2. Toss in bamboo slices, carrot, green peppercorns, fingerroots, red and green chillies and give them a good stir for 1 min.
3. Add in sauce and stir to coat. Toss in onion and kaffir lime leaves and cook for 1 min.
4. Lastly, add in the Thai basil leaves, stir and switch off heat. Serve hot with steamed white rice.