Hoi Pad Prik Pao (Spicy Thai Clams)
Serves: 4 to 6

Description
Hoi Pad Prik Pao (Spicy Thai Clams) is a flavorful dish from Thailand that combines fresh clams with a roasted chili paste for a fiery, yet addictive, taste experience. Inspired by my favorite dish at Sticky Rice Dubai, this recipe brings together the perfect balance of sweet, spicy, and tangy flavors. Ideal for seafood lovers and those craving bold Thai flavors.

Essential Ingredients for Spicy Thai Clams (Hoi Pad Prik Pao)

• 8-12 Thai bird’s eye chilies (8 for medium heat, 12 for spicy)

• 4 and 6 garlic cloves, divided

• 5 small Thai shallots

• 1kg fresh clams (in shell)

• 1 tsp fennel seeds

• 1½ tsp belacan (or shrimp paste)

• 1 tbsp rice vinegar

• 2½ tbsp fresh tamarind paste

• 1 tbsp white sugar

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 2 spring onions (optional)

• Handful of Thai basil

• 3 tbsp neutral oil

How to Prepare Tamarind Paste for Thai Clams Recipe

1. Mix ¼ cup tamarind with ½ cup warm water, squeeze to extract the paste, and run through a sieve. Alternatively, use store-bought paste, considering it may already contain sugar.

Roast the Ingredients for Authentic Hoi Pad Prik Pao Spice Paste

2. In a pan, dry-roast the chilies by piercing them with a knife. Move them around until they blister and char all over. Remove and set aside after cutting the stems.

3. Roast the garlic (4 cloves) the same way, followed by the shallots and fennel. Roast until fragrant.

Grind Roasted Ingredients into Spicy Paste for Thai Clams

4. Add the roasted chilies, garlic, shallots, fennel, tamarind paste, rice vinegar, and belacan into a grinder and grind into a smooth paste.

How to Cook Hoi Pad Prik Pao (Spicy Thai Clams)

1. Chop the remaining garlic and fry it in a spoon of oil in a non-stick wok. Remove and set aside.

2. In the wok, add the rest of the oil and fry the ground spice paste on high heat, stirring constantly. Once fragrant, add the oyster sauce and soy sauce.

3. Stir in the sugar and adjust the consistency with a splash of water if needed.

Cooking Clams for Spicy Thai Clams (Hoi Pad Prik Pao)

4. Add the clams to the pan, stir well, cover, and cook for about 8 to 10 minutes, or until the clams open up and release their liquor.

Finishing Touch for the Perfect Hoi Pad Prik Pao (Spicy Thai Clams)

5. Add a handful of basil, ripped gently by hand, and quartered spring onions. Stir well.

Serving Suggestions for Hoi Pad Prik Pao (Spicy Thai Clams)

6. Plate the clams immediately with extra basil, jasmine rice, and a side of greens such as wilted spinach or morning glory with garlic.

Adjusting Spice Levels for Hoi Pad Prik Pao (Spicy Thai Clams)

• If the dish is too spicy for you, adjust the heat by adding more sugar to balance the flavors.

Essential Tips for Cooking with Clams for Spicy Thai Clams

• Only buy clams from a reputable fishmonger or supermarket.

• Store clams in the refrigerator and cook within two days.

• Before cooking, check the outer shell for grit, which can be brushed off with a hard bristle brush under running water.

• To depurate clams, set them in a bowl of clean tap water for 10-15 minutes. Repeat until the water runs clear.

• Test for freshness by tapping the clams against a counter. If they remain closed tightly, they are fresh. Discard any clams that stay closed after cooking.

External Links:

• Sticky Rice Dubai – Thai Restaurant – Visit Sticky Rice in Dubai for authentic Thai dishes.

• Sustainable Seafood Guide – Marine Conservation Society – Learn more about sustainable seafood sourcing.

• Tamarind – What It Is and How to Use It – A complete guide on using tamarind in your cooking.

• How to Clean and Cook Clams Safely – Food Safety – Tips on cleaning and cooking clams safely.

Internal Links:

• How to Clean and Cook Clams Perfectly – Learn the best techniques for cleaning and cooking clams.

• Thai Red Curry Shrimp Recipe – Explore another amazing Thai seafood recipe.

• What is Belacan? – Discover what belacan is and how it enhances Thai dishes.