Sò Huyết Rang Me (Clams with Tamarind Sauce)
Món truyền thống · Vietnamese
A classic Vietnamese street food dish featuring fresh clams stir-fried in a rich, tangy, and slightly sweet tamarind sauce, often with garlic and chili. This version focuses on the traditional preparation.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Blood clams (Sò huyết)1 kg
- Tamarind paste50g
- Garlic4 cloves
- Shallots2
- Chili peppers2
- Sugar2 tbsp
- Fish sauce2 tbsp
- Vegetable oil2 tbsp
- Water50 ml
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Các bước
- 1
Clean the blood clams thoroughly. Soak them in salted water for at least 30 minutes to purge any sand.
- 2
Prepare the tamarind sauce base: mix tamarind paste with warm water, strain to remove seeds and pulp. Mince garlic and shallots. Slice chili peppers.
- 3
Heat vegetable oil in a wok or large pan over medium-high heat. Add minced garlic and shallots, stir-fry until fragrant.
- 4
Add the drained clams to the wok. Stir-fry for 2-3 minutes until they start to open.
- 5
Pour in the prepared tamarind liquid. Add sugar, fish sauce, salt, and black pepper. Stir well to combine.
- 6
Continue to stir-fry until the clams are fully cooked and coated in the sauce, and the sauce has thickened slightly. This should take about 5-7 minutes.
- 7
Add sliced chili peppers and stir briefly.
- 8
Serve immediately, garnished with fresh cilantro.
