Steamed Thai flowers clams are a light dish, blending the sweet taste of clam meat with the spicy and sour sauce, strongly fragrant with lemongrass and lemon leaves, typical of Thai flavor.
This dish is not only attractive in flavor but also has a quick preparation method, not taking too much time for housewives. With just a few simple steps of preparation, you will immediately have a hot steamed flower clam pot, giving off an attractive aroma when enjoying it.
Accordingly, prepare 1kg of flower clams; 3 - 4 lemongrass plants; 1 garlic root; 2 purple onions; 2 - 3 fresh chili; 5 - 7 lemongrass leaves; 30gr of tamarind juice and herbs such as Vietnamese coriander, basil and some other basic spices.
For the flower clams, wash them with a clean straw, mix them with a little salt and cut a few slices of chili. Soak the clams for about 1 - 2 hours to release all the sand and dirt. Continue to remove the clams and rinse them many times with clean water and then drain.
Wash the lemongrass, beat and cut into pieces, 1 small amount of lemongrass remaining chopped; Peel and puree the garlic and onions, finely chopped. Sliced fresh pepper; Washed lemon leaves, can be lightly simmered to enhance the aroma; Squeeze into a small bowl with about 100ml of hot water, stir-fry and dissolve, then filter through a sieve to get the juice, remove the seeds and pulp; say the herbs, pick them up, wash and drain.
Squeeze a large pot into the stove, add a little cooking oil and heat. Garlic Phi, minced purple onions and lemongrass give off a fragrant aroma. Next, add the filtered tamarind juice to the pot, add about 2 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon chili sauce and 1 teaspoon seasoned grain coffee.
Stir the spices together until they are completely dissolved, forming a sweet and sour sauce mixture. Boil slightly for about 2 - 3 minutes then add the chopped lemongrass and the jams to the pot. Use chopsticks to ensure that all the clams are mixed with the sauce.
The mice is roasted and heated over high heat to help the clams open their mouths quickly. Then add sliced chili and lemon leaves, stir well and turn off the heat.
Housewives should also note that they should not steam for too long, which will make the clam meat grated and tough. Enjoy steamed and spicy Thai flowers while they are still hot to fully enjoy the characteristic flavor.
