Thai Food Made Easy | POH-TAK PIZZA
page-template-default,page,page-id-2735,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403



Poh-Tak Pizza


Ingredients for seafood:

100 gram                           Fresh squid-cut into rings

100 gram                           Fresh King prawn-peeled

120 gram                           Tempura Batter

180 ml                                Icy cold Sparkling water

1 litre                                  Frying oil

1                                           Bird eye chilli(red)-finely chopped

1 clove                                Garlic-finely chopped

1 teaspoon                         Oyster sauce

1 teaspoon                         Fish sauce

1 teaspoon                         Light Soy sauce

1 pinch each                      Salt, sugar, black pepper, paprika

Ingredients for pizza:

1                                          Ready-made pizza base or round garlic bread

60 gram                             Mozzarella-grated.

20 gram                             Onion-chopped

A small handful of            Coriander and basil-finely chopped

1-2 wedge                          Lime

1 tablespoon                     Olive oil

3 tablespoon                     Tomato puree

2 tablespoon                     Passata

1/4 teaspoon                     Dry mix herbs

1/4 teaspoon                     Sriracha sauce

1/4 teaspoon                     Sugar

1 pinch each                      Salt, black pepper


-Marinate the king prawns and squid with Bird eye chilli, garlic, oyster sauce, fish sauce, light soy sauce, salt, pepper and paprika for approx 1 hour. Once ready to cook -drain all the marinate liquid out.

-Gently fry the onion in the olive oil until it becomes translucent then add the passata and gently fry for further 5 minutes.

-Add the dry mixed herbs, sriracha sauce, tomato puree, sugar, salt and black pepper then cook for further 4-5 minutes. Stir-regularly.

-Mix Tempura batter according to the instruction on the package. I mixed the batter with 180 ml of icy cold sparkling water.

-Spread the sauce on the ready-made pizza base then cook according to the instruction. Take it out of the oven just before the time on the package and spread mozzarella cheese on the top and cook until the cheese melt and lovely.

-Heat the oil at 180 Celsius. Dip the prawns and squid in the batter mixed. Then fry until they cooked. Usually, it takes approx 3-4 minutes.

-Once both elements are ready. Assemble by putting the Tempura seafood in the middle. Squeeze the lime, scatter the red chilli slices, chopped coriander and basil on top.


-This dish will need good multi-tasking skills as you need to bake the pizza base at the same time as fry the tempura seafood. So plan well.

-Put the seafood piece by piece so it won’t clumps together.

-Deep fat fryer would make everything much easier for this recipe but you will need at least 1.5 litres of oil to fry. Happy cooking.??

[do_widget id=a2a_share_save_widget-2]