Sambal Kerang Pedas Manis (Sweet and Spicy Clams)
80% asli · Indonesian
A delightful variation of Sambal Kerang that balances the heat of chili with the sweetness of palm sugar and a hint of soy sauce, offering a more complex flavor profile. This version often includes aromatics like lemongrass for an extra fragrant touch.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- clams1 kg
- red chilies, finely chopped8-10
- shallots, finely chopped6-8
- garlic cloves, minced3
- lemongrass, bruised1 stalk
- ginger, grated1 cm
- sweet soy sauce (kecap manis)3 tbsp
- palm sugar1 tbsp
- tamarind paste1 tbsp
- saltto taste
- vegetable oil3 tbsp
- water50 ml
- spring onions, chopped (for garnish)2
Langkah
- 1
Clean the clams thoroughly.
- 2
Heat vegetable oil in a wok over medium-high heat. Sauté chopped shallots, minced garlic, and grated ginger until fragrant.
- 3
Add the finely chopped red chilies and bruised lemongrass. Stir-fry for 2-3 minutes until the chilies are cooked.
- 4
Add sweet soy sauce, palm sugar, tamarind paste, and salt. Stir well.
- 5
Pour in the water and bring the mixture to a simmer.
- 6
Add the cleaned clams to the wok. Stir to coat them evenly with the sauce.
- 7
Cover and cook for 6-10 minutes, or until all clams have opened. Discard any unopened clams.
- 8
Garnish with chopped spring onions. Serve hot.
