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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 |
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- 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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