Monday, 4 June 2012

Hoi Lai Phad Num Prik Phao/ Stir Fried Lala Clams with Thai Style Roasted Chili Paste Recipe/หอยลายผัดน้ำพริกเผา (step by step photos)

Hoi Lai Phad Num Prik Phao is a Thai version of stir fried lala clams. The main ingredients of this dish are lala clams, Thai style roasted chili paste (num prik phao) and the sweet basil. Hoi Lai Phad Num Prik Phao is derived from three Thai words Hoi Lai, Phad and Num Prik Phao. Hoi Lai refers to a lala clam, Phad means stir fried and Num Prik Phau is referred to Thai style roasted chili paste. So Hoi Lai Phad Num Prik Phau is actually a stir fried lala clams with Thai style roasted chili paste. This recipe is adapted from:

  • 450 grams fresh lala clams 
  • 1 teaspoon sugar 
  • 3 tablespoons vegetable oil 
  • 1/2 cup sweet basil leaves 
  • 2 tablespoons Thai style roasted chili paste 
  • 4 fresh chilies, cut into long strips 
  • 2 teaspoons garlic, finely chopped 
  • 1/2 to 1 tablespoon fish sauce 
  • 1/2 teaspoon oyster sauce


1. To prepare the lala clams: Soak the clams in salted water 
    for 30 minutes and drain. Scrub the outer shell one by one 
    under running tap water. Slightly open the clams by using 
    knife tip.Discard those with mud. Soak the clams again in 
    water for about 1 minute and drain. Repeat this step two 
    times or until the soaking water is clear. Set aside.

2. In a wok over medium high-heat. Pour in 3 tablespoons oil
    then add in garlic. Stir fry until light golden. Add in the clams 
    then continue stir until they are cooked. Stir in fish sauce, 
    sugar, oyster sauce and Thai style roasted chili paste. 
    Taste-test the sauce, adjust it to your taste. 

4. When done, sprinkle with sweet basil leaves and fresh chilies. 
    Stir until well combined then turn the heat off. Served hot. 


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