Hoy Lai Pad Prik Pao
Clams InRoasted Chili Sauce Southern Thailand issurrounded by water with the Gulf of Thailand and the Andaman Sea on eitherside. Phenomenal fishing, diving and ocean sports are everywhere. There’s greatshellfish, finfish and other seafood. This is my favorite way to eat clams,because the sweet, spicy and sticky sauce gets stuck in the open clams. Smashsome jasmine rice into the clams—the rice grabs the sauce and makes a deliciousbite.
Ingredients
- 2 lb 907 g fresh clams
- 2 tbsp 30 ml canola or other high-temperature cooking oil
- 4 cloves garlic minced
- 4 red Fresno or jalapeño chilies thinly sliced
- 2 fresh Thai chilies finely sliced
- ¼ cup 60 ml Thai chili paste in soybean oil
- 2 tbsp 30 ml oyster sauce
- 2 tsp 10 ml Thai soybean sauce
- 2 tsp 10 ml fish sauce
- 2 tsp 10 g white sugar
- 2 cups 48 g Thai sweet basil, stems removed and leaves torn
- Pinch white pepper
Instructions
- Rinse the clams twice in clean water and scrub well.
- Remove any sand and make sure they are closed and alive.
- Discard any clams with cracked shells.
- Warm a 9- to 11-inch (23- to 28-cm) skillet over high heat.
- Swirl in the oil.
- When you see wisps of white smoke, add the garlic, chilies and clams.
- Sauté until the garlic starts to brown, about 1 minute.
- Add the chili paste in soybean oil, oyster sauce, Thai soybean sauce, fish sauce and sugar and stir until well combined.
- Cover and continue cooking for about 1 minute, until the clams start to open.
- The sauce will get sticky and coat the clams.
- Remove the lid, reduce the heat to low and stir in the basil leaves and white pepper.
- Give the mixture a few tosses to incorporate the basil.
- Taste and adjust the seasoning to your preference.
- Serve hot and make sure to discard any unopened clams.