A classic Thai seafood stir-fry featuring fresh clams coated in a sweet, savory, and mildly spicy Thai chili jam sauce infused with fresh sweet basil.
AI illustrationTechnique to learn
Trapping high heat and moisture under a sealed lid quickly steams shellfish open while keeping seafood tender.
Step 1: Heat vegetable oil in a large wok over medium-high heat until shimmeringly hot.
Step 2: Add minced garlic and sliced red spur chilies, stir-frying for 30 seconds until fragrant without burning.
Step 3: Stir in the Thai roasted chili paste, halal fish sauce, halal oyster sauce, and palm sugar until the sugar completely dissolves.
Step 4: Add the cleansed clams to the wok and toss rapidly to coat them thoroughly in the hot chili jam paste.
Step 5: Cover the wok with a tight-fitting lid and steam for 3 to 4 minutes until all clam shells open up completely. Discard any unopened clams.
Step 6: Turn off the heat, stir in the fresh Thai sweet basil leaves until just wilted, and transfer to a serving dish immediately.
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