Hoy Lai Pad Nam Prik Pow Clams With Chili Paste And Basil Recipes

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HOY LAI PAD NAM PRIK POW (CLAMS WITH CHILI PASTE AND BASIL)



Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) image

Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.

Provided by Toi

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 6

Number Of Ingredients 8

5 tablespoons vegetable oil
5 cloves garlic, minced
2 pounds small clams, thoroughly cleaned
3 tablespoons Nam Prik Pao (roasted chile paste)
3 tablespoons fish sauce
3 Chee Fah chiles (mild red chiles)
1 tablespoon white sugar
1 cup Bai Kraprao (holy basil leaves), or to taste

Steps:

  • Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
  • Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
  • Mix basil into clam mixture and cook until wilted, about 1 minute.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 15.6 g, Cholesterol 79.2 mg, Fat 13.8 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 2 g, Sodium 747.2 mg, Sugar 5.1 g

CLAMS STIR-FRIED WITH ROASTED CHILLI PASTE RECIPE



Clams stir-fried with roasted chilli paste recipe image

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

500 g/1 lb 2 oz clams
2 tbsp vegetable oil
2-3 garlic cloves, peeled and chopped
1 tbsp nam prik pao (roasted chilli paste)
1 tbsp nam pla (fish sauce)
1 tsp caster (superfine) sugar
2 long red chillies, sliced diagonally
a handful of Thai sweet basil leaves

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.

HOY LAI PAD NAM PRIK POW (CLAMS WITH CHILI PASTE AND BASIL)



Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) image

Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.

Provided by Toi

Categories     Tapas Recipes

Time 20m

Yield 6

Number Of Ingredients 8

5 tablespoons vegetable oil
5 cloves garlic, minced
2 pounds small clams, thoroughly cleaned
3 tablespoons Nam Prik Pao (roasted chile paste)
3 tablespoons fish sauce
3 Chee Fah chiles (mild red chiles)
1 tablespoon white sugar
1 cup Bai Kraprao (holy basil leaves), or to taste

Steps:

  • Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
  • Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
  • Mix basil into clam mixture and cook until wilted, about 1 minute.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 15.6 g, Cholesterol 79.2 mg, Fat 13.8 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 2 g, Sodium 747.2 mg, Sugar 5.1 g

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