Stir-Fried Seafood In A Sambal Tomato Broth with Thai Basil

Name: Stir-Fried Seafood In A Sambal Tomato Broth with Thai Basil
Prep time: 2 hr
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Asian Thai
Ingredients: 2 tsp. Olive oil; 1 oz. Garlic; 10.5 oz. Shallot peeled; 1/8 tsp. Salt; 1/8 tsp. Pepper; 2 tbsp. Olive oil; 7 oz. Fresno chili; 1/8 tsp. Salt; 1/8 tsp. Pepper; 2 tbsp. Olive oil; 1 lb. Roma tomato; 1/8 tsp. Salt; 1/8 tsp. Pepper; 1 qt. Salt water; 1 lb. Manila clams (or shrimps); 1.5 tbsp. Olive oil; 4 Pieces Sourdough; 1 Pinch of Salt; 20g Sugar; 1 Pinch of Salt; 1 Pinch of Pepper; 2 tbsp. Lime juice; Garlic; 1 Pinch of Salt; 1 tbsp. Cilantro leaf; 1 tbsp. Olive oil; 2 lb. Tiger prawn; 1/4 tsp. Salt; 1 Large Lime juice; 24 cup Vegetable stock

Chef Zachary Hamel

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Stir-Fried Seafood In A Sambal Tomato Broth with Thai Basil

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These Stir-Fried Seafood in a sambal tomato broth with Thai basil are packed with delicious flavors and irresistible aromas. Due to the ingredients, this dish is refreshing and full of the unique flavors of clams and tiger prawns. The Thai basil perfectly compliments all the tastes of this dish.

Recipe

PRE TIME: 2 hr

COOKING TIME: 15 min

TOTAL TIME: 2 hr 15 min

4 SERVING

Ingredients:

2 tsp. Olive oil
1 oz. Garlic
10.5 oz. Shallot peeled
1/8 tsp. Salt
1/8 tsp. Pepper
2 tbsp. Olive oil
7 oz. Fresno chili
1/8 tsp. Salt
1/8 tsp. Pepper
2 tbsp. Olive oil
1 lb. Roma tomato
1/8 tsp. Salt
1/8 tsp. Pepper
1 qt. Salt water
1 lb. Manila clams (or shrimps)
1.5 tbsp. Olive oil
4 Pieces Sourdough
1 Pinch of Salt
20g Sugar
1 Pinch of Salt
1 Pinch of Pepper
2 tbsp. Lime juice
Garlic
1 Pinch of Salt
1 tbsp. Cilantro leaf
1 tbsp. Olive oil
2 lb. Tiger prawn
1/4 tsp. Salt
1 Large Lime juice
24 cup Vegetable stock
1/4 cup Cold butter
1 cup Thai basil leaf
1/4 tsp. Pepper
1 tsp. Olive oil
2 tbsp. Coconut oil
2 tbsp. Sugar
1 tbsp. Cilantro leaf
1 tbsp. Lime juice
A pinch of Salt
Garnish
Cilantro leaf
Thai basil leaf flower
Fresno chili
68 Pieces Kaffir lime leaf

Directions:

Soak clams in cold water with a pinch of salt for 20 mins. Remove with hands, scrub with brush/rinse and store on ice in the fridge till ready to use. Up to two days ahead.

Buy peeled shrimp or prawns tail on. Or shell on and remove with two hands. Remove, shell, and devein with a pairing knife. Store in the fridge for up to two days until ready to use.

Pre-heat oven to 350 °F 176 °C. Make the sambal tomato - cut all vegetables into chunks. Except for the garlic let's slice thinner. Season with salt /pepper/ oil and bake for 30-40 minutes.

Remove from oven and blend in a food processor add lime juice, sugar, and salt to taste. Cooldown, store up to a week in the fridge.

Heat large pan with olive oil, add 1/4 C of sambal tomato. Stir till fragrant, add kaffir lime leaf and clams. Cover and cook for 2 minutes till opening. Add stock and reduce for a few more minutes, add Thai basil and turn off the heat.