Seafood is abundant in Thailand, especially at all of the beach holiday resorts. This delicous dish, which is simple to prepare, is one of the favourites.
serves 4 - 6
1 kg (2 1/4 lb) fresh clams
30 ml (2 tbsp) vegetable oil
4 garlic cloves, finely chopped
15 ml (1 tbsp) grated root ginger
4 shallots, finely chopped
30 ml (2 tbsp) yellow bean sauce
6 red chillies, seeded and chopped
15 ml (1 tbsp) fish sauce
pinch of granulated sugar
handful of basil leaves, plus extra to garnish
1. Wash and scrub the clams. Heat the oil in a wok or large frying pan. Add the garlic and ginger and fry for 30 seconds, add the shallots and fry for a further minute.
2. Add the clams. Using a fish slice or spatula, turn them a few times to coat with the oil. Add the yellow bean sauce and half the red chillies.
3. Continue to cook, stirring often, until all the clams open, about 5 - 7 minutes. You may need to add a splash of water. Adjust the seasoning with fish sauce and a little sugar.
4. Finally add the basil and transfer to individual bowls or a platter. Garnish with the remaining red chillies and basil leaves.
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