| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Thai |
Ethnic, Seafood, Thai |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Clams |
| 1 |
ts |
Minced garlic |
| 6 |
|
Chiles; shredded |
| 1 |
tb |
Chili paste with soya bean oil; * |
| 1 1/2 |
tb |
Fish sauce |
| 1/2 |
ts |
Sugar |
| 30 |
|
Mint leaves |
| 4 |
tb |
Vegetable broth |
INSTRUCTIONS
1. Wash clams in cool water, but do not open. 2. Heat oil and stir-fry
garlicand chili paste until fragrent. 3. Add clams, then fish sauce and
sugar and stir to mix. 4. Add mint and stock, then cover. Cook until clams
open.
* if chili paste with soya bean oil is not available, use Thai BBQ Sauce
recipie.
Recipe By : Joe Sweeney (sweeney@asiaonline.net)
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 22:32:23 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
NOTES : I kid you not, this is the original name of this wonderful clam
dish. Just make sure you get fresh clams!
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