Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) The Best Recipes

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Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

"Clams prepared this way usually garner status ovations from my guests. Little do they understand that it's far a totally rapid and uncomplicated dish to prepare. For that purpose--and of path for its scrumptious taste--I love making this dish."

Ingredients :

5 tablespoons vegetable oil
5 cloves garlic, minced
2 pounds small clams, thoroughly cleaned
three tablespoons Nam Prik Pao (roasted chile paste)
three tablespoons fish sauce (optionally available)
three Chee Fah chiles (slight purple chiles)
1 tablespoon white sugar
1 cup Bai Kraprao (holy basil leaves), or to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 20M

Heat a massive heavy-bottomed pan or wok over high heat; upload the oil and wait 1 minute more. Mix garlic into the recent oil and prepare dinner until it just turns golden brown, approximately 1 minute. Add clams and chile paste; stir until clams are coated.
Stir fish sauce, chiles, and sugar into clams; cook and stir till the clams have opened, 5 to 10 mins.
Mix basil into clam aggregate and cook dinner until wilted, about 1 minute.

Notes :

Assess the amount of clams in contrast to the size of your biggest heavy-bottomed pan or wok. The clams ought to have enough area, so if your pan seems too small, cut up the amounts in half and fry in 2 rounds. I will deliver commands for the whole recipe without delay.

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