Clams Stir Fried With Roasted Chilli Paste Recipes
CLAMS STIR-FRIED WITH ROASTED CHILLI PASTE RECIPE
A Thai twist on a perennial favourite. This clam recipe is a great update on a mid-week stir fry.
Yield 2-4
Number Of Ingredients 8
Steps:
- In a colander, rinse the clams well under cold running water, discarding any open ones that refuse to close after a firm tap with the back of a knife.
- On a high heat, heat the wok until it's very hot and add the oil. Add the garlic and fry until golden. Add the clams and the nam prik pao, and stir-fry for 1-2 minutes.
- One at a time, add the nam pla, sugar, 2 tbsp water and the chillies, stirring them in well after each addition. Continue to cook, stirring all the time, until all the clams have opened (discard any that remain closed).
- Finally, add most of the basil and stir it in until wilted.
- Serve at once, with the last few basil leaves scattered over the top.
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