zondag 10 augustus 2014

Emon's Razor clams

Make a sauce
- 6 cloves garlic
- 4 cm ginger
- a sprinkle of MAGGI seasoning
-A layer of soysauce
- 3 spoons of sugar
- 2 Red chili's
Use Nuoc Mam sauce

Prepare the vermicelli,
Boil, rinse and sprinkle with some oil, cut smaller.

Chop some cilantro/coriander and mix with the Vermicelli
(You can also add some mint and thai basil)
Bring water to a boil, season with some salt.
Boil the clams for 70-80 seconds
Drain and add into ice water
Remove the mouth and the stomach
Cut into 3 parts, use meat of two clams for one serving
Add vermicelli/cilantro mix, add meat of 2 clams into one shell,
add sauce on top, add finely hopped spring onions on top.
And finally add a spoon of boiling hot vegetable oil on every clam.
Right before serving add a sprinkle of lemon juice.

This one is seasoned with nuoc mam sauce
Nuoc mam sauce

300 ML water
Juice of 2 lemons
9 tablespoons of fish sauce
7 tablespoons of sugar
6 red chili's
Adjust to taste, store in freezer.

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