Razor clams with fermented black beans and holy basil paste

Yield: 1 servings

Measure Ingredient
2 teaspoons Ginger; minced
2 teaspoons Garlic; minced
2 tablespoons Olive oil
14 \N Razor clams
2 tablespoons Cilantro; chopped
4 tablespoons Scallions
8 \N Kafir lime leaves
10 \N Thai Basil leaves
4 tablespoons Fermented black beans
4 tablespoons Sherry vinegar
8 ounces Chicken stock
2 tablespoons Holy basil paste; (recipe follows)
6 tablespoons Tomato concasse
½ \N Lemon; plus wedges for
\N \N ; garnish , Juice of
3 tablespoons Butter
\N \N Salt and pepper
2 cups Hoisin sauce
½ cup Red curry paste
2 tablespoons Chopped garlic
2 tablespoons Chopped ginger
1 cup Basil leaves
1 cup Fermented black beans
1 cup Cilantro
¼ cup Lemon juice


Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.


Combine ingredients in a blender and puree.

Converted by MC_Buster.

Per serving: 1868 Calories (kcal); 81g Total Fat; (38% calories from fat); 28g Protein; 267g Carbohydrate; 108mg Cholesterol; 10696mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 2 Vegetable; ½ Fruit; 15 Fat; 15 Other Carbohydrates

Recipe by: COOKING LIVE SHOW # CL9313 Converted by MM_Buster v2.0n.

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