13 April, 2018
Stir-Fried Clams with Roasted Chili Paste
(Hoy Lai Pad Num Prik Prao)
A popular Thai dish of stir-fried clams fried with roasted chili paste garlic, and sweet basil leaves. Serve hot as part of a main meal.
450 grams fresh clams, cleaned well
1 teaspoon sugar
3 tablespoon vegetable oil
1/2 cup sweet basil leaves
2 tablespoons roasted chilli paste
4 fresh chillies, cut into long strips
2 teaspoons garlic, finely chopped
1 tablespoon fish sauce
Stir-Fried Clams with Roasted Chili Paste Preparations
1. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.
2. Add clams and stir until they are cooked (clams will open when they are cooked). Season with fish sauce, sugar, and roasted chilli paste.
3. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with steamed rice.