Sauteed Razor Clams with Sa Cha Sauce2018-08-26
- Cuisine: Asia, China, Fusion, Thailand
- Course: Dish
- Skill Level: Advanced, Beginner
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- Yield : 1
- Servings : 4
- Prep Time : 30m
- Cook Time : 20m
The razor clam absorb sa cha sauce and fragrance of Thai basil.
Tips: 1. Sa Cha sauce is Chinese style sauce.
2. Handle cornflour water http://www.mycooknet.com/en/blog/cooktips/how-to-make-cornflour-water/
- Razor Clam 620g
- Ginger(shredded) 25g
- Red Perennial Chili 1 pc
- Garlic(chopped) 3 tbsps
- Thai Basil 15g
- Oil 1 tbsp
- Sugar 1/2 tsp
- Sa Cha Sauce 2 tbsps
- Soy Sauce 1 tsp
- Rice Wine 1 tbsp
- Cornstarch Water some
Rinse the razor clams. Soak in water for 30 minutes. Rinse and soak in water. Repeat the same procedure until no sand in the clams. Drain and set asides,
Heat the oil in the wok. Then, saute the shredded ginger, red perennial chili and garlic. Add in razor clams, sa cha saue, sugar, soy sauce. Fey in medium heat until the shells of the lams open. Pour in rice wine.
Thicken the sauce with cornstarch water. Add in Thai basil. Serve.
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