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
Sauteed Little Neck Clam with Tamarind Cream Sauce
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$0.0
Tamarind Cream Sauce
Corn Oil
/ml
20.0 ml
0%
Garlic, peeled and sliced
/g
50.0 g
0%
Onion, diced
/g
50.0 g
0%
Chilli Padi, chopped
/g
2.0 g
0%
Little Neck Clam, washed and strained dry
/g
500.0 g
0%
Palm Sugar, syrup
/ml
30.0 ml
0%
Water
/ml
50.0 ml
0%
Knorr Concentrated Tamarind Sauce 1kg
/ml
50.0 ml
0%
Cooking Cream
/ml
50.0 ml
0%
Fish Sauce
/ml
25.0 ml
0%
Thai Basil, roughly chopped
/g
10.0 g
0%
Garnishes and Condiments
Affilla Cress, cut and washed
/g
10.0 g
0%
/
Tamarind Cream Sauce
-
Corn Oil 20.0 ml
-
Garlic, peeled and sliced 50.0 g
-
Onion, diced 50.0 g
-
Chilli Padi, chopped 2.0 g
-
Little Neck Clam, washed and strained dry 500.0 g
-
Palm Sugar, syrup 30.0 ml
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Water 50.0 ml
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Cooking Cream 50.0 ml
-
Fish Sauce 25.0 ml
-
Thai Basil, roughly chopped 10.0 g
Garnishes and Condiments
-
Affilla Cress, cut and washed 10.0 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.
