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.
Preparation and cooking time: 20 minutes
© Khamtane Signavong, True Blue Cockatoo www.bluecockatoo.com.au
Arun Thai Restaurant, Macleay Street, Potts Point, Sydney.
Arun Thai Restaurant, Hong Kong.
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
How To Have An Epic Brunch: Cornflake French Toast! - Reluctant to get out of bed and dressed on the weekends? Want to have a cafe style brunch but don't want to venture out? This brioche honey nut cornflake c...
1 hour ago