Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 4.3 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons sunflower oil
- 6 cloves garlic, roughly chopped
- 1tablespoons fresh ginger root, finely chopped
- 3 large red chilies, split in half lengthwise
- 6 scallions, finely chopped
- 1 2/3 cups coconut milk
- 2 lemon grass stalks, halved lengthwise
- 3tablespoons light soy sauce
- 2 limes, finely grated zest and juice
- 1teaspoons superfine sugar
- 1.50kilograms live clams, scrubbed
- 1 handful coriander, chopped
- 1/2teaspoons salt
- 1/2teaspoons pepper
Method
Step 1 of 3
Heat a nonstick wok or large saucepan over a high heat and then add the oil. Stir in the garlic, ginger, red chilies, and scallions. Stir-fry for 30 seconds and then add the coconut milk, lemongrass, soy sauce, lime zest and juice, and sugar. Bring to a boil then add the clams.
Step 2 of 3
Bring back to a boil, cover, and cook briskly for 3-5 minutes or until all the clams have opened. Discard any that remain closed.
Step 3 of 3
Remove from the heat, stir in the coriander, and season well. Ladle into warmed bowls and serve immediately with a spoon for the juices.
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