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Steamed Venus Clams with Lemongrass and Chili
Rate this recipeVenus clams are sweet with a firm, chewy texture, so they're very tasty. Steamed with lemongrass and chili, they have a distinctive fragrance of lemongrass and Thai basil, perfect for parties with friends and family.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
3
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Venus clams
1 kg
Lemongrass
4 stalk
Chilies
4 piece
Implementation Steps
01
Peel the tough outer layers off the lemongrass, wash and crush it, and slice a little of it, then fry in a hot oiled pan until golden and fragrant. Then add a little water, MSG and sugar and bring to the boil.
02
Wash the clams. Heat 1 tablespoon of cooking oil in a pot and fry the crushed lemongrass until fragrant, then add 1/2 bowl of water, chili, pepper, sugar and MSG and bring to the boil. Add the clams, cover for about 5 minutes until they've all opened, then add chopped Thai basil, toss well and turn off the heat.
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