Stir Fried Clams with Chili Paste Spicy and delicious menu
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Stir Fried Clams with Chili Paste It is one of the dishes made from clams that are widely eaten by people. The smell of clams mixed with the aroma of chili paste makes this menu very popular. By choosing a good clam, the clam shell must be opened when dipping and the clam must be closed. The clams that I bought were fresh today, so here's a recipe for making stir-fried clams with chili paste, which is delicious at famous restaurants, but you can make it yourself at home.
Benefits of eating clams
- Clams are rich in iron and minerals, which have anti-oxidant effects, slow down aging, rejuvenate your skin, such as zinc, chromium, copper.
- Copper has properties that help convert iron into hemoglobin. After eating, he will be absorbed into the bloodstream within 5 minutes, helping the body to use the amino acid tyrosin.
- Chromium works with insulin in the metabolism of sugar. Helps to carry protein to the parts of the body that the body needs to use per day for adults. Those who are at risk for a deficiency of this mineral are: elderly group pregnant women and athletes
- Zinc helps to control many processes in the body to run more efficiently. and help maintain enzyme systems and cells
Ingredients Stir Fried Clams with Chili Paste
- 300 g fresh clams
- Basil leaves 1 pinch, about 100g
- 1 tbsp chili paste
- 2 tablespoons coconut milk
- 1 tbsp coconut sugar
- 1 tbsp fish sauce
- 1 tbsp chopped chili
- 1 tbsp minced fresh garlic
- Vegetable oil for stir-frying 2 tablespoons
How to make Stir Fried Clams with Chili Paste
- Wash the clams thoroughly. Then blanch the mussels in boiling water until cooked. Then bring the step to rest to drain the water.
- Cool the basil leaves and wash them thoroughly.
- Heat a pan, add oil and garlic, stir until fragrant. Then add chili paste and stir to combine.
- put clams in Then stir to combine.
- Then season as you like with sugar, soy sauce and oyster sauce and stir to combine. then add water
- Add chili peppers to add spicy flavor and basil leaves, then stir fry for a while. Then put it on a plate and ready to eat.
Tips
- Preparing raw materials such as clams to soak in water for 1 night before the clams spit out the soil first. If the clams don't let the soil when cooking, there will be soil in the clam meat that is not delicious to eat.
- Before stir-frying the clams, they should be scalded with just enough hot water to allow the clams to open their mouths to help the clams loosen all the soil.
- Techniques for stir-frying chili paste, add chili paste and stir-fry while the pan is not hot yet. You don't have to wait for the pan to be hot because the aroma of curry paste will gradually come out. If the fire is too hot will burn before fragrant
- Sugar, use palm sugar. The aroma and sweetness of palm sugar is suitable for Thai cooking.
- Basil leaves. If fried at all, when the basil leaves are heated, the aroma will be lost. So stir at the last step. The aroma of basil immediately.
- For the chilli paste menu If you don't like clams Raw materials can be replaced with other types of meat such as squid, chicken, pork, shrimp or fish, but fish meat is a bit difficult to make. Fish fillets should be coated in flour before stir-frying.
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