Sauteed Little Neck Clam with Tamarind Cream Sauce
Savour the rich flavours of the sea in a creamy tamarind sauce. A dish that tastes so exquisite, yet simple for your kitchen crew to prepare.
Ingredients
Tamarind Cream Sauce
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Corn Oil 20 ml
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Garlic, peeled and sliced 50 g
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Onion, diced 50 g
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Chilli Padi, chopped 2 g
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Little Neck Clam, washed and strained dry 500 g
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Palm Sugar, syrup 30 ml
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Water 50 ml
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Cooking Cream 50 ml
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Fish Sauce 25 ml
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Thai Basil, roughly chopped 10 g
Garnishes and Condiments
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Affilla Cress, cut and washed 10 g
Preparation
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Tamarind Cream Sauce
- In a pot, stir fry garlic, onion and chili padi with oil till fragrant.
- Add in clams and sauté with high heat.
- Add in water, cream and palm sugar, bring to boil and let it simmer for 5 mins.
- Fold in fish sauce, Knorr Concentrated Tamarind Sauce and Thai basil.
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Garnishes and Condiments
- Prepare ingredients as mentioned above.
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Before Serving
- Portion and plate little neck clams.
- Garnish and serve.
