Shrimp and Calimari with wilted Basil

Ingredients:

1. 1/2-1 jalapeno, coarsely chopped (adjust amount according to spice preference)
2. 2-3 tablespoons red bell pepper chopped
3. 6 garlic cloves peeled
4. 1 Tbsp sugar or honey
5. 2 tablespoons fish sauce
6. 1 teaspoon kosher salt
7. 4 tablespoons oil (high heat)
8. 3/4 lb uncooked shrimp peeled and deveined (1 lb shrimp if omitting calamari)
9. 1/4 lb calamari tubes if using (optional), cut into 1/2″ rings
10. 2 cups basil leaves,about 1 large bunch (or more!) rinse and pat dry
    lime wedges for garnish, optional
11. white rice (your favorite kind) for serving, optional (sub spinach)

METHOD:

1. In a blender, produce a smooth mixture by blending together jalapeño, red pepper, garlic, sugar, fish sauce, salt, and three tablespoons of oil. Place the prawns and calamari in a bowl, then add the marinade and stir to coat the ingredients. Give it ten minutes to sit.
2. Heat the remaining one tablespoon of oil in a big pan that is nonstick over medium-high to high heat. Check that the oil is at a very high temperature before adding the seafood. (The oil ought to be burning a little bit.) It is essential to do this in order to prepare the prawns and calamari with edges that are crispy.
3. Working in batches if necessary, add the prawns and calamari, leaving the marinade behind, and cook them, turning them once, for about two to three minutes on each side, until they have a light caramelisation and a browned appearance around the edges. (The amount of time required to cook the prawns is determined on their size. Cooking time will be reduced if you use prawns that are of a smaller size.
4. Once the shrimp and calamari have been removed from the pan, set them on a cutting board.
5. Reduce the heat and put the basil on top. It should take less than a minute for the basil to get wilted.
6. Basil that has wilted should be added to the prawns and calamari using tongs. After that, make use of a spatula to scrape up as much of the delicious caramelised brown bits that are still in the pan and add them to the dish. This dish may be served with rice and lime wedges, if preferred.