Ingredients

• 14 oz cooked baby clams (frozen, thawed)
• 3 thai chilis (minced)
• 4 garlic cloves (minced)
• 1/2 shallot (minced)
• 1 tbsp fish sauce
• 1 tbsp oil
• 1 tsp black pepper
• 1 tsp turmeric
• 1/2 tsp sugar
• 1/3 tsp MSG
• 1/2 tsp lemongrass (minced)
• 1 bundle Vietnamese coriander (‘Rau Ram’ in Viet)
• Shrimp chips (to serve) OR sesame rice paper

Procedure

1. Clean the baby clams thoroughly (at least 5 times, rinse and drain) to remove all the sand and dirt. Drain and set aside to completely dry.

2. In a pan, heat oil on high.

3. Once the oil is hot, add your shallots, garlic, and lemongrass. Stir and cook until garlic begins to golden.

4. Add your thai chilis and baby clams. Saute for 1 minute.

5. Add black pepper, turmeric, and fish sauce. Saute for another minute.

6. Add half your cleaned Vietnamese coriander and mix well. Turn off the heat.

7. To serve, plate your cooked baby clams, garnish with remainder of Vietnamese coriander, and side of shrimp chips or sesame rice paper.