Stir-fry clams with roasted chili paste is one of my family’s favorite dishes. To make this dish, you will need to make the roasted chili paste first. I used a recipe that originated from Thailand, but, decided to omit the usual shrimp paste. The clams were so fresh and succulent, so, I did not want the shrimp paste to overpower it’s fresh natural flavors. The clams were just delightful!
Stir-Fry Clams With Roasted Chili Paste
500 g Clams
1 Tbsp Peanut or Cooking Oil
1 Clove Garlic, chopped
1 ½ Tbsp Roasted Chili Paste
1 Tbsp Fish Sauce
1 tsp Sugar or to taste
1 Red Chili, seeded and slice thickly
A Handful of Asian/Thai Basil
2 Scallions, cut into ½-inch lengthwise
Roasted Chili Paste
½ Cup (5) Sliced Shallots
½ Cup (10 cloves) Sliced Garlic
2 Tbsp Dried Shrimps, soaked and pat dry
6 Dried Chilies
4 to 5 Tbsp Palm Sugar
2 to 3 Lime Juice or Tamarind Juice
Oil for deep-frying
Heat enough oil over moderate heat. Cook the garlic and shallots until they are golden in color. Remove and set aside. Then fry the dried shrimps and follow by dried chilies, remove and set aside. Let it cool for 5 minutes. Combine all the ingredients in a food processor. Process until all the ingredients become a paste. Adjust the seasoning with more sugar or lime juice, if necessary.
In a large wok, heat the oil over low heat. Cook the garlic until golden in color. Then turn the heat on high and toss in the clams. Give it a quick stir and mix in the roasted chili paste, fish sauce, sugar and chili. Give it another quick stir and add in the basil, scallions and cook until all the clams are open. Serve immediately.