Razor clams in coconut broth | Halong Bay Airport

Razor clams in coconut broth

Razor clams in coconut broth

Ingredients

2 garlic cloves, diced
4 cm piece ginger, peeled, chopped
2 French shallots, diced
2 red birdseye chillies, sliced
2 tbsp olive oil
1 lemongrass stalk, sliced
250 ml (1 cup) young coconut juice
20 g tamarind pulp
1 tbsp fish sauce
250 g clams, purged
8 razor clams, purged
1 lime, rind finely grated and juiced
4 cherry tomatoes, halved
handful of samphire
2 tbsp chopped dill
1 spring onion, sliced
½ tbsp fried garlic

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Read more: Vietnam private tours

DIRECTIONS

Special equipment: a mortar and pestle
Add the garlic, ginger, shallots and chilies to a mortar and pestle and pound to a nice paste.
Heat a wok. Add the olive oil, followed by the lemongrass and saute until fragrant. Add the garlic-ginger paste and saute for 1 minute more.
Add the coconut water and tamarind to the wok and mash it into the broth until dissolved. Bring a boil and add the fish sauce; stir, then add the clams. Place the razor clams on top. Cover and cook until the clams open, about 2 minutes.
Add the lime zest and juice and cherry tomatoes to the wok and cook for another minute. Stir, and add the samphire, dill and scallion. Read more: Halong bay tours
Transfer the stew to a serving bowl, garnish with the fried garlic and serve.

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