|
Method:
Rinse the clams thoroughly and drain.
Discard any that have not closed. Heat the oil in a wok or
frying pan and add the chili and garlic. Stir-fry quickly until
the garlic is golden brown - less than 1 minute. Add the clams
and stir them until they open. Discard any that do not open.
Add the roasted chili paste, fish sauce, oyster sauce and sugar and
stir, then pour in the fish stock. Cover and cook for 3 minutes.
Add the basil, stir briefly and serve immediately.
*Recipe for roasted chili paste
(nam prik pao):
(This recipe makes about 2-4 tablespoons
of paste)
Ingredients:
4 tablespoons vegetable oil
15 cloves garlic, peeled and chopped
5 shallots, peeled and chopped
5 dried red chilies, deseeded and soaked
in warm water
1 teaspoon dried shrimp paste (belachan)
1 tablespoon palm sugar
1 tablespoon tamarind juice
1½ teaspoons salt
Method:
Heat oil in a wok over a medium heat,
add the garlic and shallots and fry until golden brown. Remove
from heat and set aside. Add the chilies and fry until brown.
In a mortar pound the chilies, garlic, shallots and shrimp paste until
fine and return to the wok along with the palm sugar, tamarind juice
and salt. Stir-fry over a low heat until the mixture has
aromatized and thickened. This paste can be kept in a jar for up
to 3 months; top up with vegetable oil to prevent drying.
|