Featured in Thai Main Dishes:
Clams in Roasted Chili Sauce

Clams in Roasted Chili Sauce

Known as Hoi Lai in Thai (หอยลาย), these delicious clams are made even more wonderful when cooked in our very special Nam Prik Pao chili sauce, giving the dish a rich combination of sweet, smokey, and slightly spicy flavors. It just takes about 5 minutes and you can be trying it out for yourself.

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Ingredient List:

• 400 Grams Sea Clams
  (washed and rinsed well)
• 1 Cup Thai Sweet Basil
  (Horopah, Star of Siam)
• 3 - 4 Thai Long Chilies
  (or other mild red chili)
• 3 large cloves Garlic
• 2 Tablespoons Thai Roasted Chili Sauce
  (Nam Prik Pao)
• 1 Tablespoon Oyster Sauce
• 2 teaspoons Light Soy Sauce
• 1 teaspoon Sugar

Basic Directions:

In a big wok or frying pan, heat 1 Tablespoon of vegetable oil over medium heat. Add the crushed garlic and cook just long enough to start frying a little.

Add the clams and stir into the garlic. Cook them, turning over often, until the shells start to pop open, or about 2 - 3 minutes.

Add nam prik pao, soy sauce, oyster sauce, and sugar. Stir in well and let the sugar melt and blend into a nice sticky coating on the clams.

Add a small amount of water. Stir well to loosen up the seasonings and make a nice sauce. When the sauce is smooth and bubbling, add sweet red chili.

Turn off the heat and add Horapah basil. Toss in well and serve.

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