Thai Food Made Easy | THAI STIR-FRIED CLAMS
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THAI STIR-FRIED CLAMS

THAI STIR-FRIED CLAMS

Thai Stir-Fried Clams

Serve: 1

Ingredients:

300 gram                     Fresh Clam – cleaned

2 clove                          Garlic – chopped

15                                   Basil leaves

1 tablespoon                Oil

1 teaspoon                   Red Birds eye chilli

1 teaspoon                   Thai red curry paste

1 teaspoon                   Oyster sauce

1 teaspoon                   Light soy sauce

1/2 teaspoon               Sugar

1/2 teaspoon               Fish sauce

80ml                             Water

Method

-Soak the clams in fresh water for 20 minutes. This is the way we get rid of the residues inside the clams. Drain the dirty water and rinse the clams a couple of times.

-Mix the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Set aside.

-Slowly and gently fry Thai curry paste in the oil for approx 4-5 minutes. Add the garlic and chilli, cook for a further 1-2 minutes.

-Turn the heat to a high temperature. Add the clams, stir quickly then in goes the water. Close the lid for approx 1 minute.

-Open the lid then add the sauce mixture and basil, stir well and close the lid. Wait until the shells are opened. Usually, it should take no longer than 2 minutes.

-Discard the clams where the shells remained closed.

-That’s it, Thai Stir-fried Clams is ready to serve. It’s lovely with Thai Jasmine rice.

Tip:

-Buy fresh clams and ask the fishmonger/s if they have washed them.

-Usual cooking time is between 3-5 minutes depends on the size and amount of clams. So be organised and keep an eye on the pan as Clams are very quick to cook. You do not want to overcook them.

-Make sure to use high-quality fish sauce, oyster sauce and Thai red curry paste. Click here for a restaurant grade Thai products. Happy cooking!