Hoy Lai Ped Spicy Clams is a tasty Thai seafood dish made with fresh clams cooked in a Thai roasted chili paste that is very spicy. The dish is full of garlic, ginger, and shallots flavors, which are brought out by the strong flavors of fish sauce and soy sauce. It has just the right amount of heat and saltiness, and the lime adds a nice touch to balance out the flavors.
Ingredients:
- 1 kg fresh clams
- 3 tablespoons Thai roasted chili paste
- 4 cloves garlic, minced
- 1 thumb-sized ginger, finely chopped
- 2 shallots, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 handful fresh Thai basil leaves
- 1 red chili, sliced optional
- 1 lime, cut into wedges
Instructions:
Soak the clams in cold water for about 30 minutes to help remove sand and grit
In a large wok or skillet, heat vegetable oil over medium-high heat
Add minced garlic, chopped ginger, and sliced shallots
Stir-fry for 1-2 minutes until fragrant
Add Thai roasted chili paste to the wok and stir-fry for another minute
Add the clams to the wok and toss to coat them evenly with the chili paste mixture
Pour in fish sauce and soy sauce
Cover the wok and cook for about 5 minutes, or until the clams have opened
Once the clams have opened, remove from heat and discard any unopened ones
Garnish with fresh Thai basil leaves and sliced red chili, if desired
Serve hot with lime wedges on the side
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