South-east Asian Clam Bowl
9,0 / 10
- 6 tablespoons olive oil
- 3 cloves garlic cloves (finely chopped)
- 2 red chili peppers (cut into strips)
- 35 ounces fresh clam (or mixed shellfish)
- 1 cup water
- ½ cup fish stock
- 1 tablespoon Lime juice
- 5 tablespoons chopped Thai basil
- 1 Mangosteen (puréed)
1 Peeler, 1 Small knife, 1 Tablespoon, 1 Skillet, 1 extrastarke Aluminum foil, 1 Brush, 1 Cutting board, 1 Small pot mit Deckel, 1 Measuring cups, 1 Kitchen shears, 1 Wooden spoon, 1 Non-stick pan mit Deckel, 1 Slotted spatula, 1 Immersion blender, 1 Large knife
Heat 4 tablespoons oil in a frying pan and cook the garlic and chillies until soft, without browning.
Add the clams and heat for 3 minutes, until all the shells have opened. Throw away any that do not open.
Add the water, fish stock and lime juice and cook over a low heat for 4 minutes.
Put the clams into a bowl and strain the liquid through a fine sieve into a pan, to remove any last traces of sand. Return the clams to the liquid, add the Thai basil and the remaining olive oil and season well with pepper and a little salt.
Mix the mangosteen puree with a little of the clam cooking liquid and heat through.
Spoon the mangosteen purée into serving bowls. Add the clams and serve garnished with chilli, chives and lime leaves.