Pad Krapow Seafood
Lunch • Singapore
How to Make Pad Krapow Seafood (Traditional & Healthy Version)
Pad Krapow Seafood is a beloved staple at Singapore's bustling hawker centres and kopitiams, celebrated for its bold, aromatic flavours and vibrant presentation. While its roots are in Thai cuisine, this dish has been embraced by Singaporean food culture and given a unique local twist, reflecting the nation's passion for fusion and freshness. In the Lion City, Pad Krapow Seafood is often enjoyed as a quick lunch, capturing the essence of 'wok hei' with every bite. Singapore’s version features a medley of local seafood tossed with fragrant holy basil (krapow), garlic, and a savoury sauce that’s lighter and healthier than traditional recipes. The dish is a favourite among office workers and families looking for a meal that’s high in protein yet low in saturated fat. Served over a bed of fluffy jasmine rice, this Pad Krapow Seafood is both satisfying and nourishing—a testament to Singapore’s creative culinary scene, where global influences meet local traditions in every kopitiam. Choosing this dish means embracing Singapore’s hawker culture while making a health-conscious choice that doesn’t skimp on flavour.
Ingredients(for 1 hearty plate with rice, suitable for Singapore lunch portion)
- 200g Mixed seafood (prawns, squid, fish fillet) (fresh, peeled and cleaned)
- 2 cups Cooked brown jasmine rice (nasi perang)
- 1 cup Thai holy basil leaves (daun selasih)
- 2 Red chilli (sliced, remove seeds for less heat)
- 4 cloves Garlic (minced)
- 2 Shallots (finely chopped)
- 2 tbsp Light soy sauce (low sodium preferred)
- 1 tbsp Oyster sauce (vegetarian oyster sauce for plant-based option) - optional
- 1 tsp Fish sauce (optional, omit for vegetarian) - optional
- 1 tbsp Olive oil (or canola oil)
- 1/2 tsp Sugar (optional, to balance flavours) - optional
- 1/2 Fresh lime (for squeezing over) - optional
Instructions
- 1
Prepare all seafood by rinsing and patting dry. Slice squid into rings and cut fish fillet into bite-sized pieces.
5 minutes
Use fresh, local seafood for the best flavour and texture.
- 2
Heat olive oil in a wok or large pan over medium-high flame. Add garlic, shallots, and red chilli, stir-frying until fragrant.
3 minutes
Don’t burn the garlic; keep stirring for even cooking.
- 3
Add the mixed seafood to the wok. Stir-fry quickly until just cooked through and opaque.
4 minutes
Do not overcook seafood to keep it juicy and tender.
- 4
Lower the heat. Stir in light soy sauce, oyster sauce, fish sauce (if using), and sugar. Toss to coat the seafood evenly.
2 minutes
Taste and adjust seasoning to your preference.
Why This Dish is Healthy
This Singaporean Pad Krapow Seafood recipe is a healthy lunch option, thanks to its use of lean seafood, minimal oil, and an abundance of fresh herbs and aromatics. Swapping white rice for brown jasmine rice increases fibre content, helping with blood sugar control and weight management. The recipe is easily adaptable for different dietary needs, making it a smart choice for health-conscious individuals.
Pad Krapow Seafood is packed with lean protein from prawns, squid, and fish, supporting muscle repair and satiety. The holy basil and fresh chilli provide antioxidants and anti-inflammatory benefits, while using brown jasmine rice increases dietary fibre, supporting digestive health. The dish is low in saturated fat and can be made lower in sodium by using reduced-salt sauces.
Pro Tips
- 💡Tip 1: Use freshly picked holy basil for the most authentic aroma.
- 💡Tip 2: Stir-fry seafood on high heat for a short time to retain juiciness.
- 💡Tip 3: For a vegan version, substitute seafood with firm tofu and mushrooms.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to avoid overcooking the seafood. Basil is best added fresh just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
