Stir Fried Clams

 Stir Fried Clams

history

Paphia undulata (scientific name: Paphia undulata) is a bivalve clam in the family Veneridae.

The shell is oval in shape. Both lids are the same size. The outer surface of the shell is smooth. light brown and has a wavy pattern like a net along the length of the shell surface These wavy lines are dark brown in color. The inner bark surface is smooth and white. in the hinge part which is the interface between the two caps, looks like a small tooth, 3 per cap [1] found in the water about 8.0 meters deep by digging holes under the sand about 20 centimeters deep, found in the seas of Southeast Asia In Thailand, it is found that Chonburi, Bang Pakong, Samut Prakan, Trat, Surat Thani

It is one of three species of clams in the genus Paphia that can be found in Thai waters. and is the most popular type to eat Can be cooked in various dishes such as stir-fried chili paste with basil leaves. and processed to be exported abroad

nutritional value

Shellfish nutritional value improve immunity Clams are rich in protein. And protein is the most important nutrient. to maintain the immune system and is the main component of white blood cells and antibodies. Shellfish can produce sperm. and help fertility, enhancing slimness and nourish the body improve semen quality and increase sperm motility Suitable for treating impotence back pain and frequent urination Diuretic and reduce swelling

can remove toxins and excess water from the body promote blood metabolism Water has a diuretic effect. and edema It can be used to treat systemic edema. and urinary problems, fat expulsion. and lower blood pressure Shellfish can be tender. and protect blood vessels and has the effect of reducing blood lipids and cholesterol in the body Helps build blood cells and protects the liver elements contained in shellfish It has a good effect on maintaining blood cell function and restoring the liver.

raw material

• Clams 1/2 kg.
• 1 1/2 teaspoons chili paste
• 12-15 chili peppers
• 3 large cloves of garlic
• 1 handful of basil leaves (about 2-3 stalks)
• 3 teaspoons oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 teaspoons of oil
• seasoning powder
• plain water

how to do

• Clean the clams, wash them thoroughly with water. Set aside to drain. Then wash the ingredients such as basil leaves, chili, garlic, catch them and wash them all, set aside.
• Pick the basil leaves and prepare them for the leaves.
• peeling garlic Cool the chili peppers. Then we will pound the chili and garlic together to crush them.
• Then put the pan on the stove. put oil in Wait for the oil to heat up, then add the chili and garlic that have been pounded and stir fry until golden brown and the smell is lingering, then add the chili paste and stir fry accordingly.
• When the chili paste with garlic and chili stir until combined. Then put the clams that we have set aside to stir fry.
• Season with oyster sauce, soy sauce, sugar and a little more seasoning powder.
• Stir-fry until the shells change color so that our clams are cooked. May add water to it enough to mix and click. almost to be lifted Turn to pick up the basil leaves that have been picked. Add to add smell and color to make it delicious. Stir-fry until the basil leaves are removed and it is ready to use.
• You can serve it.

image source

https://food.mthai.com/

content source

http://thaimenu2u.blogspot.com/