Saturday, February 13, 2010

Kham's Arun Thai Stir-fried Clams with Chilli and Basil

Delicious stir-fried clams from Kham's Sai Mae Nam, the Arun Thai  cook book.
(To buy, click on the cover, right, or see stockists below.)

500g fresh clams in the shell
2tbsp vegetable oil
1 small red chilli, finely chopped
1 clove garlic, peeled and finely chopped
1 tbsp Roasted Chilli Paste
1 tbsp fish sauce
1/2 tbsp oyster sauce
1 tsp caster sugar
1 tbsp fish stock
handful sweet basil leaves


Rinse the clams thoroughly and drain.

Heat the oil in a wok or frying pan and add the chilli and garlic. Stir-fry until the garlic is golden brown - less than 1 minute. Add the clams and stir them until they open. Discard any that do not open.

Add the roasted chilli paste, fish sauce, oyster sauce and sugar, stir, then pour in the fish stock. Cover and cook for three minutes. Add the sweet basil, stir and serve immediately.

Serves 4

Preparation and cooking time: 20 minutes

© Khamtane Signavong, True Blue Cockatoo

Arun Thai Restaurant, Macleay Street, Potts Point, Sydney.
Arun Thai Restaurant, Hong Kong.

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