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Thai-Style Steamed Clams
Rate this recipeThe sweetness of clams combined with the pungent aroma of lemongrass and ginger, the heat of chili and the tang of tamarind.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
30 minutes
Servings
2
Level
Easy
Ingredients
Clams
1 kg
Chilies
2 piece
Tamarind
50 g
Lemongrass
3 stalk
Garlic
4 clove
Chili sauce
2 tablespoon
Sugar
3 teaspoon
Implementation Steps
01
Put the clams in a large basin and soak them so they spit out all their sand. Tip: to help them purge sand and dirt quickly, soak them in rice-washing water, or in cold water with finely minced fresh chili or chili sate sauce added, for about 20 to 30 minutes.
02
While the clams are purging, mix 50g of tamarind into 1.5 l of warm water, dissolve it, then strain, keeping the liquid and discarding the pulp. Finally, add 3 teaspoons of sugar, 2 tablespoons of chili sauce and 1 teaspoon of seasoning powder and stir until dissolved.
03
Put a pot on the stove and add 2 tablespoons of cooking oil. When the oil is hot, fry the minced garlic and lemongrass until fragrant. Next, pour in all the tamarind liquid and bring to a rolling boil. Then lower the heat, add the clams, cover and cook until the clams open. Add a few lemongrass tops and turn off the heat.
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Thai-Style Steamed Clams