Thai Clams
Ingredients
The clams
The sauce
-
2
tablespoons
Nam Prik Pao (roasted chili paste)
-
1
tablespoon
sweet soy sauce
-
1
teaspoon
fish sauce
-
1
teaspoon
sugar
The aromatics
-
4
cloves
garlic (finely chopped)
-
3
pieces
red Thai chilies (or bird's eye chilies)
-
1
piece
red chili (sliced)
-
1
cup
Thai basil leaves (stems removed)
The cooking oil
Instructions
- Clean and rinse the clams thoroughly, soaking them in salted water for 20-30 minutes and scrubbing their shells.
- Heat a wok or skillet over high heat and add oil, then stir-fry the garlic until aromatic.
- Add the Nam Prik Pao, Thai chilies, and red chili, stirring for 1 minute until fragrant.
- Add the clams and stir to combine with the other ingredients.
- Add the fish sauce, sweet soy sauce, sugar, and Thai basil leaves, stirring quickly until all clams open.
- Serve immediately with steamed white rice.
Nutrition Facts (estimated)
Servings
4
Calories
188
Total fat
2g
Total carbohydrates
16g
Total protein
26g
Sodium
298mg
Cholesterol
51mg
You might also like