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Hoy Lai Pedi – Clams with Basil and Prawn Chili Paste Recipe

Hoy Lai Pedi - Clams with Basil and Prawn Chili Paste

Hoy Lai Pedi – Clams with Basil and Prawn Chili Paste Recipe

Use any type of clams for this emphatic, quickly prepared dish. It’s worth hunting for Thai basil (horapa), as it makes a definite difference to the flavor of the clams.

Ingredients :

  • 3 tablespoons oil
  • 2 lbs (1 kg) clams in their shells, soaked and cleaned well
  • 2 tablespoons minced garlic
  • 2-3 fresh red chilies, sliced lengthwise
  • 3 tablespoons Prawn Chili Paste
  • 2 teaspoons soy sauce
  • 1/cup (125 ml) Thai Chicken Stock
  • Large handful of Thai basil leaves (horapa)

Method :

  1. Heat the oil in a wok over high heat, add the clams and garlic and stir-fry for 2-3 minutes until the clams open slightly. Add the fresh chilies, Prawn Chili Paste and soy sauce, stir well, then add Thai Chicken Stock. Simmer for 5 minutes. Scoop out the clams and leave the stock in the wok to simmer on high heat for 3-5 minutes.
  2. Add the basil and pour the sauce over the clams.
  3. Serve immediately, accompanied by rice.

Note : Soak the clams in several changes of water for 1/2 hour or so before cooking to ensure they are thoroughly clean.

Serves 4-6
Preparation time : 10 mins
Cooking time: 12 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Poo Jaa – Deep-fried Stuffed Crab in the Shell Recipe”