These delicious clams are made even better when they are cooked Thailand-style. We call them Hoy Lai Pad Prik Pao (หอยลายผัดพริกเผา). The sauce starts with our roasted chili paste, Nam Prik Pao, as a base, so it has a rich combination of flavors. Having been made with fire roasted mild chilies, garlic, shallots, tamarind, and coconut sugar, prik pao tastes both earthy and smokey, while also being sweet and slightly spicy. The clams are stir fried in the sauce with some mild red chili and a healthy handful of Star of Siam sweet basil.
400 Grams Sea Clams (washed and rinsed well)
1 Cup Thai Sweet Basil (Horopah, Star of Siam)
3 - 4 Thai Long Chili (or other mild red chili)
3 large cloves Garlic
2 Tablespoons Thai Roasted Chili Sauce (Nam Prik Pao)
1 Tablespoon Oyster Sauce
2 teaspoons Light Soy Sauce
1 teaspoon Sugar
1: In a big wok or frying pan, heat 1 Tablespoon of vegetable oil over medium heat. Add the crushed garlic and cook just long enough to start frying a little.
2: Add the clams and stir into the garlic. Cook them, turning over often, until the shells start to pop open, or about 2 - 3 minutes.
3: Add nam prik pao, soy sauce, oyster sauce, and sugar. Stir in well and let the sugar melt and blend into a nice sticky coating on the clams.
4: Add a small amount of water. Stir well to loosen up the seasonings and make a nice sauce. When the sauce is smooth and bubbling, add sweet red chili.
5: Turn off the heat and add Horapah basil. Toss in well and serve.
For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-re....cipes/main-dishes/cl
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.