Spicy Clams In Thai Roasted Chili Paste Food

THE HIRSHON THAI SPICY CLAMS WITH BASIL AND ROASTED CHILI SAUCE - หอยลายผัดพริกเผา

Steps:

• Make Nam Prik Pao:
• Combine the tamarind paste with ½ cup very hot water and break up the paste with a spoon or your fingers; soak for a few minutes, breaking up the paste a few more times if needed.
• Push the mixture through a mesh strainer with the back of a spoon; set aside the pulp that passes through the strainer, and discard what remains inside the strainer. Stem and seed the chiles.
• Heat the oil in a wok or large skillet over medium-high heat until hot but not quite smoking. Add the chiles, and cook, stirring, for 15 to 20 seconds, making sure they don't burn. Remove with a slotted spoon, and transfer to a plate.
• Add the garlic to the oil, and fry, stirring frequently, until just golden brown. (It will continue to brown after it's out of the oil, so don't go too dark now.) Transfer to the plate with the chiles. Fry the shallots until golden brown, and transfer to the plate.
• Turn off the heat, leaving the oil in the pan. Transfer the chiles, garlic, and shallots to a food processor; pulse, scraping down the sides as necessary, until the mixture turns into a paste (no need to make it totally smooth).
• Turn the heat under the pan to medium. Add the shrimp paste, and cook, stirring and breaking it up, for about a minute or two. Add the palm sugar, and cook, stirring, until it dissolves. Add the chile, garlic, and shallot mixture, the tamarind pulp, and 2 tablespoons of the fish sauce. Stir to combine, then turn the heat to low.
• Cook, stirring occasionally so the bottom of the pan doesn't burn, until the mixture thickens slightly, 2 or 3 minutes. Taste the mixture; if it still needs salt, add more fish sauce, a little at a time. You can store the jam (and the oil) in a jar in the fridge or freezer; use it in stir fries or soups, spoon it on top of rice or noodles, spread it on toast, etc.
• For the main recipe:
• 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.
• 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.
• Add nam prik pao, soy sauce, oyster sauce, fish sauce and sugar. Stir in well and let the sugar melt and blend into a nice sticky coating on the clams.
• 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.
• Turn off the heat and add Horapah basil. Toss in well and serve.

THAI FRIED CLAMS IN ROASTED CHILE PASTE, 'HOY LAI PED'

Steps:

• Clean the clams by setting in the fridge in salt water overnight, or if you have less time just set them under cold running water for a few minutes to rins well. Heat the oil in wok, add the clams and garlic and cook until the clams open slightly. Add the fresh chilies, chili paste and soy sauce, mix well, then add chicken stock. Stir in the basil and serve with jasmine rice.

SPICY CLAMS WITH GARLICKY TOASTS

Steps:

• Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
• Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
• As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it's golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about 1/2 tablespoon olive oil.
• Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
• Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.