Thai Fried Clams In Roasted Chile Paste Hoy Lai Ped Food
HOY LAI PAD NAM PRIK POW (CLAMS WITH CHILI PASTE AND BASIL)
Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason--and of course for its delicious taste--I love making this dish.
Provided by Toi
Categories Appetizers and Snacks Tapas
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
- Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
- Mix basil into clam mixture and cook until wilted, about 1 minute.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 15.6 g, Cholesterol 79.2 mg, Fat 13.8 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 2 g, Sodium 747.2 mg, Sugar 5.1 g
THAI FRIED CLAMS IN ROASTED CHILE PASTE, 'HOY LAI PED'
Roasted chile paste, or "prik pao" is one of Thailand's most common staple food items, and in our opinion nothing complements shellfish like prik pao. The two go hand-in-hand. This recipe tastes great, in our opinon, with an extra-generous quantity of fresh Thai basil. After adding it to the hot pan it shrivels down, so prepare more than you think you'll need. We like to use a bit less chile peppers than called for, but if you like your clams really spicy (like many people) add more. If you can find red chile peppers in season, this is a nice recipe to use red for the attractive color. We used the more common green Thai chiles here however, and the taste is just the same.
Yield 4 Person(s)
Number Of Ingredients 8
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.
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