This stir fry clams with smoky Thai chili paste that tastes beautifully well balanced will have you wanting more. This served over hot jasmine rice is one of my favorite seafood dish and I want you to give this recipe a try ! 😊
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Quantities
(Smashed) Red chili - 20g
(Sliced diagonal) Big chili- 50g
(Minced) garlic - 50g
Clams ( I'm using Flower Clams : they're meaty and sweet compared to other clams ) - 100g
Thai Basil ( you can also use Sweet Basil if you can't fine this, but Thai Basil is more ideal ) - 50g
Thai chili paste ( Nam Prik Pao ) - 3 tbsp
Oyster sauce - 3-4 tbsp
Fish sauce - 1 teaspoon
Sugar - 1 teaspoon
Plain water - 2 tbsp
Vegetable oil - 2 tbsp
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- How To -
Cook your clams in boiling water until they open up then set aside
Making the stir fry
1. Sauté garlic until slight golden on medium heat
2. On low heat, add Thai chili paste and all of the seasonings. Follow by plain water, big & red chilies
3. Combine well on medium heat until glossy
4. Adds in the clams, avoid adding excess water
5. Combine well then add in the Thai basil
6. Ready to be served
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