|Razor Clams in Coconut Broth
Using a mortar and pestle, pound garlic, ginger, shallot and chilli until a paste forms.
Heat a wok over medium heat. Add olive oil, then lemongrass. Stir-fry for 2 minutes or until fragrant. Add garlic paste and cook for another 1 minute.
Add coconut juice and tamarind, and mash into broth until dissolved. Bring to the boil, then add fish sauce. Stir to combine. Add clams, then place razor clams on top. Cover with a lid and cook for 2 minutes or until clams open.
Add lime rind, lime juice and tomato and cook for 1 minute. Stir, then add samphire, dill and spring onion. Transfer to a bowl, garnish with fried garlic, and serve.
2 garlic cloves, diced
4 cm piece ginger, peeled, chopped
2 French shallots, diced
2 red birdseye chillies, sliced
2 tbsp olive oil
1 lemongrass stalk, sliced
250 ml (1 cup) young coconut juice
20 g tamarind pulp
1 tbsp fish sauce
250 g clams, purged
8 razor clams, purged
1 lime, rind finely grated and juiced
4 cherry tomatoes, halved
handful of samphire
2 tbsp chopped dill
1 spring onion, sliced
½ tbsp fried garlic
|Recipe of: Seafood
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