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Fried Clams In Roasted Chili Paste

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Ingredients
  Oil 1⁄3 Cup (5.33 tbs)
  Clams 1 1⁄4 Pound, cleaned (in shell)
  Garlic 1 1⁄2 Tablespoon, minced
  Red chili/Green chili 5 , sliced lengthwise (fresh)
  Roasted chili paste 2 Tablespoon
  Light soy sauce 2 Teaspoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Thai basil leaves 1⁄2 Cup (8 tbs) (one handfull)
For roasted chili paste
  Vegetable oil 2 Cup (32 tbs)
  Shallot 8 , slice
  Garlic 6 Clove (30 gm), slice
  Dried prawns 1 Cup (16 tbs)
  Dried red chilies 1⁄2 Cup (8 tbs)
  Palm sugar 1 Tablespoon
  Fish sauce 3 Tablespoon
  Tamarind juice 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon (1/4-1/2)
Directions

GETTING READY
1. To clean, scrub clams with a light brush, and then soak them in 4 quarts of water mixed with 1/3 cup of salt for 15 min. Repeat 2-3 times.
2. For roasted chili paste, in wok heat oil, add shallots and garlic in it. Fry until golden brown. Remove from oil and let it drain.
3. In the same wok, put prawns and chilies. Fry until golden brown. Transfer it to a paper towel and let it drain.
4. In food processor, add dried prawns, garlic, chilies, shallots, and sugar. Blend well.
5. Throw fish sauce, tamarind juice, salt, and fried cooled oil from wok into the processor. Blend to form a paste. Set aside.

MAKING
6. Place a separate wok on flame, and heat oil in it.
7. Drop clams, and garlic. Stir, and cook until the clams open slightly.
8. Throw fresh chilies, roasted chili paste, and soy sauce. Mix well.
9. Pour chicken stock and stir.
10. Sprinkle with basil leaves, and mix well.

SERVING
11. Serve fried clams over hot rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Spicy
Method: 
Fried
Ingredient: 
Clam
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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