Ingredients
1kg clams
2 tbsp sunflower oil
2 cloves garlic [grated]
1 small white onions [finely chopped]
1 thumb size ginger [finely sliced]
10 cherry plum tomatoes [halved]
1 tsp tomato paste
1 stalk lemongrass [sliced diagonally]
6 kaffir lime leaves
2 tbsp fish sauce
1 tsp tamarind paste
half teaspoon palm sugar
1 cup water
black pepper
chilli flakes
chives [for garnishing]
Method
Place a large pan or wok on medium heat and add the oil. Once hot, add the garlic and brown then add the onions and ginger. Cook until soft and fragrant. Add the tomatoes, fry gently for 1 minute and add the tomato paste. Stir and add the cup of water to the pan.
After 2 minutes, add the fish sauce, tamarind paste, palm sugar, lemongrass and kaffir lime leaves. Bring the sauce to simmer and add the clams. Cover the pan, turn the heat up and cook for 2 minutes. Turn off the heat.
Serve garnished with chilli flakes and chives. Pair with bread or rice.