Ingredient : 1+1/2 pound Clams
2 tablespoon Chili Paste
2 oz Thai Basil (Remove stems, just use the leaves)
6 Bird Eye Chilies (Lightly pounded)
2 cloves Garlic (Finely chopped)
1 teaspoon Sugar
1/2 teaspoon Fish Sauce (Optional or to taste)
3 tablespoons Oil
Preparation :
1. Clean and rinse the clams well, scrubbing the surface. Set aside.
2. Heat wok over high heat and add oil. Stir-fry the garlic until aromatic, then add chili paste and bird eye chilies.
3. Continue stirring for 1 minute and add clams into the wok. Stir-fry until the clams open, then add Thai basil leaves, fish sauce and sugar to taste.
4. Do a few quick stirs, dish out and serve immediately with cooked rice.