Sò Huyết Rang Me Cay (Spicy Tamarind Clams with Lemongrass)
80% chuẩn vị · Vietnamese
A flavorful variation of Sò Huyết Rang Me that incorporates the aromatic punch of lemongrass and a spicier kick, common in Central Vietnamese cuisine.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Blood clams (Sò huyết)1 kg
- Tamarind paste50g
- Garlic4 cloves
- Shallots2
- Lemongrass2 stalks
- Bird's eye chilies3-4
- 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 in salted water for at least 30 minutes.
- 2
Prepare the tamarind base: mix tamarind paste with warm water, strain. Finely mince garlic and shallots. Bruise and finely chop lemongrass stalks. Slice bird's eye chilies.
- 3
Heat vegetable oil in a wok or large pan over medium-high heat. Add minced garlic, shallots, and chopped lemongrass. Stir-fry until fragrant.
- 4
Add the drained clams to the wok. Stir-fry for 2-3 minutes until they begin to open.
- 5
Pour in the tamarind liquid. Add sugar, fish sauce, salt, and black pepper. Stir well.
- 6
Add the sliced bird's eye chilies. Continue to stir-fry until clams are fully cooked and the sauce thickens, about 5-7 minutes.
- 7
Serve hot, garnished with fresh cilantro.
