Hoi Lai Pad Prig Phao – Stir-Fried Clam with Sweet Chili Paste
1 cup clam (pick the biggest size)
3 tbsp. oyster sauce
2 tbsp. chili paste for Tom Yum
1 tbsp. minced garlic
1 tbsp. red chili pepper (cut diagonally)
1/2 cup sweet basil
1 tbsp. olive oil
1. Heat the pan and put olive oil.
2. Wait until it’s hot then add minced garlic.
3. When the garlic smell nice, add clam and oyster sauce.
4. Cook for 5 minutes then add chili paste for Tom Yum. Pick the one that is less spicy if you don’t want it to get too hot. There are three levels of spiciness of instant chili paste for Tom Yum. The whole smallest bottle is a right amount of chili paste for this recipe.
5. Cook for another 5 minutes. When you see the clam open, that’s when it’s ready.
6. Now, add sweet basil and red chili pepper. Mix well. Serve with hot jasmine rice.
I think I am going to post a lot of seafood recipes in this week. I really like it when we travel to the ocean and we can get fresh seafood from the market not so far from the beach.
Thai style, we don’t pull out the meat from clam and then cook. We just cook the whole thing. As same as, one recipe I like to eat back at home. It was the shell from fresh water which has almost round shape. We cut a small part of that shell’s bottom and stir fry the whole thing with sweet basil.
The funny thing is we made a noise “Joob!” when we try to get the meat out. My mouth was so tired before I finish the meal – haha. 🙂 The easiest way is to use toothpick to pull out the meat. You can see this recipe in a very remote area of Isaan. I mean a real countryside of about 30 Km. from even a small town.