Thai
Thai - Steamed Dishes
Steamed Birdseye Chili
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg clams, scrubbed
- • 8 bird's eye chilies, pounded
- • 3 tbsp lime juice
- • 2 tbsp fish sauce
- • 4 cloves garlic, minced
- • 2 stalks lemongrass, bruised
- • 3 kaffir lime leaves
- • 1 tbsp coriander, chopped
Preparation Steps
1
Phase 1
Scrub the clams and soak them in salted water for 30 minutes to purge grit.
2
Phase 2
Pound the bird's eye chilies with garlic, then stir in lime juice and fish sauce.
3
Phase 3
Place clams in a deep heatproof bowl with lemongrass and kaffir lime leaves on top.
4
Phase 4
Steam over boiling water for 8-10 minutes until the clams open wide.
5
Phase 5
Pour the chili-lime broth over the hot clams and scatter with coriander.