Clams With Chilli And Basil |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a good way to cook your clams in a Thai kitchen to make it more teasty and delicous of the hot chille...put a little of this and little of that, you good to go...hope you enjoy it... Ingredients:
10 to 12 small clams in shell (well scrubbed) |
8 to 10 fresh basil leaves |
2 tsp garlic (minced) |
2 red chillies peppers (seeded & split lengthwise) |
120 ml chicken stock |
2 tsp light soy sauce |
1 tsp hot chilli paste (or to taste) |
30 ml vegetable oil |
1/2 cup on celanto leaves chopped |
Directions:
1. In a small bowl, combine chicken stock, light soy sauce and hot chilli paste and set aside
2. In a wok, add in oil and heat
3. Add garlic and red chillies cook it for 3 minutes in a low heat.
4. Add in the clams, stirring till all the clams begin to open
5. Add in the chicken stock mixture, cook in a low to medium heat for 2-3 minutes.
6. Add in fresh basil leaves and stir to mix.
7. Place in a warm, deep bowl and top with celanto leaves for garnish
8. Serve warm with steamed jasmine rice
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