recipes
Clams in fragrant coconut milk with tomato and basil crostini
Serves: 1
Ingredients
- 14 clams
- 2 small cloves garlic, finely chopped
- 1 small piece fresh ginger, finely chopped
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp honey
- 1 red chili, deseeded and finely chopped
- 400ml coconut milk
- Fresh coriander and spring onions to garnish
- Salt and pepper to taste
For the crostini
- Grilled or toasted bread slices
- 1 finely chopped tomato
- Basil leaves
- Salt and pepper
- 2 tbsp olive oil
Method
Gently fry the ginger, chili and garlic in the vegetable oil till fragrant. Add the coconut milk, sesame oil, soy sauce, honey and bring to boil. Lower the flame and add the clams, salt and pepper. Boil for 5 minutes or till all clams are open. For the crostini, mix the finely chopped tomatoes with the basil leaves. Add the oil, salt and pepper to the mixture on the bread. Serve the clams in a deep dish with crostini on the side. Garnish with the fresh coriander and spring onions.
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