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Method:
Rinse basil well and discard the stems.
Cut chili peppers into slices. Remove skin from garlic and shop
finely. Heat 2 tablespoons cooking oil to stir-fry minced
garlic, ginger slices and chili peppers until fragrant, then add clams
and fry until done. Season with all seasonings to taste.
Add basil and stir until evenly mixed. Remove and serve.
Note: Soak clams in salt
water to enable them to eject dirt after purchasing them from the
market. Do not add too much water, just enough to cover the
clams. Clams release water easily when fried. Stir-fry
over high heat rapidly. Remove immediately when the clams open,
as cooking too long makes the clam meat shrink.
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