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Receta Thai Clam Pot
by Global Cookbook

Thai Clam Pot
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  Raciónes: 6

Ingredientes

  • 3 lb small clams in shells (about 48) scrubbed
  • 2 Tbsp. cornmeal
  • 6 ounce somen (wheat flour noodles) uncooked
  • 1 tsp vegetable oil
  • 1 tsp crushed red pepper
  • 8 x cloves garlic thinly sliced
  • 8 x green onions cut in 2" pcs
  • 1 1/2 c. water
  • 3/4 c. mirin (sweet rice wine)
  • 1 c. thinly sliced fresh basil
  • 2 Tbsp. fish sauce

Direcciones

  1. Place clams in a large bowl; cover with cool water. Sprinkle with cornmeal; let stand 30 min. Drain; rinse.
  2. Cook the somen in boiling water 5 min; drain. Rinse under cool water. Drain; set aside.
  3. Heat oil in a large Dutch Oven over medium-high heat. Add in pepper, garlic, and green onions; stir-fry 30 seconds. Add in 1 1/2 c. water and mirin; bring to a boil. Add in clams; cover, reduce heat, and simmer 8 min or possibly till clams open. Throw away any unopened shells. Stir in basil and fish sauce; cook 1 additional mix.
  4. Spoon 1/2 c. noodles into each of 6 bowls; top each with 3/4 c. cooking liquid and 8 clams in shells.
  5. Yield: 6 servings.
  6. Notes: Cooked angel hair pasta can be used in place of the somen noodles, if you like. The substantial quantity of mirin makes this dish surprisingly sweet.