Thai Stir-Fried Clams
300 gram Fresh Clam-cleaned
2 clove Garlic-chopped
15 Basil leaf
1 tablespoon Oil
1 teaspoon Red Bird 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
80 ml Water
-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 for a couple of times.
-Mix the oyster sauce, fish sauce, soy sauce and sugar in the small bowl. Set aside.
-Slowly and gently fry Thai curry paste in the oil for approx 4-5 minutes. Add the garlic, chilli and cook for 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 that shells are closed.
-That’s it, Thai Stir-fried Clams is ready to serve. It’s lovely with Thai Jasmine Rice.
-Buy the 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 the clams. So be organise and keep an eye on the pan as Clams are very quick to be cooked. 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.??