Tom Yum Squid And Prawns Stir Fry

Let's get started with the spices - pound on the stalk end of the lemongrass to release its flavours, then cut into half-inch pieces. Slice up the Galangal. Roll the Kaffir lime leaves up tightly and cut lengthwise, this way you will get thin strips of it. Leave the green chilli padi whole, but pound lightly on them to release the flavour. Slice the fresh red chilli into half and remove the seeds, next, slice the chilli up into strips. Dice up the cloves of garlic.
rlic. Set all these aside and work on the seafood - remove the skin of the squids and the insides, then cut into the squid so that it opens up flat and proceed to carve out rectangular pieces, gently slicing the surface (but NOT cutting them) to make light incisions so that maximum flavour will permeate the squid and when cooked it will curl up and look really beautiful. Leave the shells and heads of the prawns on, just slice lengthwise into the backs of the prawns and remove the veins.
When the wok is hot, throw in the galangal, green chilli padi, fresh red chilli slices, lemongrass, leave the garlic and Kaffir lime leaves for last as they burn easily. Toss them around for a bit, and when the flavours and fragrance has been released, add in the squid and prawns.
Quickly move them around and when the prawns starts to turn pink, add the Thai chilli paste and the 2 tablespoons of water. Mix the chilli paste evenly into all the ingredients.
Turn off the fire when that is done, and immediately throw in the splash of fish sauce. Serve with steamed rice.