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4 cloves Garlic, minced
1 1/2 tablespoons Roasted chili paste
1 kg Fresh clams
2 Spring onions, cut into lengths
4 tablespoons Minced onion
2 tablespoons Soy sauce
2 tablespoons Fish sauce
1 tablespoon Sugar
1/2 teaspoon Freshly ground black pepper
1 to 2 Red chilies, thinly sliced
30 Basil leaves
125 ml Chicken stock
Ingredients : Serves 4
3 tablespoons Oil4 cloves Garlic, minced
1 1/2 tablespoons Roasted chili paste
1 kg Fresh clams
2 Spring onions, cut into lengths
4 tablespoons Minced onion
2 tablespoons Soy sauce
2 tablespoons Fish sauce
1 tablespoon Sugar
1/2 teaspoon Freshly ground black pepper
1 to 2 Red chilies, thinly sliced
30 Basil leaves
125 ml Chicken stock
Preparation:
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Scrub the clams, then soak and drain in a couple of changes of water to remove the soil trapped in the clams.
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Heat the oil in a wok over high heat.
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Add the garlic and roasted chili paste and stir fry for 30 seconds until fragrant.
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Add the clams and stir fry until just open.
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Add the rest of the ingredients and continue to stir fry for 2 minutes.
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Remove from heat and serve hot.
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 36