[Thailand] How to cook Stir-fried clams with chilli jam and Thai basil (hoi lay nahm prik pao)

Ingredients

• 2 garlic cloves
• pinch of salt
• 1 lemongrass stalk, white part only, bruised
• 2-3 tbsp vegetable oil
• 300 g clams, soaked in cold water to disgorge any sand
• 3–4 slices of galangal
• 2 kaffir lime leaves, torn
• 2–3 tbsp stock or water
• 1 tsp palm sugar
• 1 tbsp fish sauce
• 1 tbsp tamarind water (see Note)
• 1 long red or green chilli, halved, seeded and thinly sliced on the diagonal
• handful of Thai basil leaves
• coconut cream and steamed jasmine rice, to serve

• 500 ml (2 cups) vegetable oil, for deep-frying
• 1 cup red Asian shallots, sliced lengthwise
• ½ cup garlic cloves, sliced lengthways
• 3 tbsp dried prawns, rinsed and dried
• 10 dried long red chillies, deseeded
• 3 slices galangal a nice pinch shrimp paste (gapi), roasted
• 3 tbsp finely grated palm sugar
• 2 tbsp thick tamarind water (see Note)
• 1–2 tbsp fish sauce

Directions