Clams with Kaffir lime leaves and Lemongrass by Bonjour Vietnam Bistro

Bonjour Vietnam Bistro‘s chef sent us this recipe for Clams with Kaffir lime leaves and Lemongrass to share with our readers. Enjoy!

Clams with Kaffir lime leaves and Lemongrass

 

Clams with Kaffir lime leaves and Lemongrass

Ingredients

– 12 oz. (340 g) clams, rinsed and scrubbed
– 1 tablespoon oil
– 1 stalk lemongrass, white part only, cut diagonally
– 3 slices galangal
– ½ tablespoon chopped garlic
– 6 bird’s eyes chillies, lightly pounded
– 1/2 cup water
– 6 kaffir lime leaves, slightly bruised
– 2 tablespoon fish sauce, or to taste
– 1 tablespoon sugar
– 1 tablespoon tamarind paste

Directions

1. Heat up a wok with the oil.

2. When the oil is heated, add the lemongrass, garlic, galangal, bird’s eye chillies and do a few quick stirs.

3. Add the clams and stir to combine, followed by water. Add the kaffir lime leaves and cover the wok.

4. Cook the clams for about 2-3 minutes or until all clams are open.

5. Add the fish sauce, tamarind paste, and sugar. Stir to blend well and serve.