JIMBARAN CLAMS

SERVES 2 PREP TIME 20 mins COOK TIME 20 mins

INGREDIENTS

500g clams

100g Jimbaran BBQ

Sauce

50g pickled wakame Kemangi leaf or Thai basil, as garnish

Julienned red chilli, as garnish

JIMBARAN BBQ SAUCE

50g red chillies, chopped 3 pcs bird’s eye chillies, chopped

1 pc tomato

15g shallots, sliced

10g garlic, sliced 8g ginger, sliced

10g palm sugar

2 pcs candlenuts, pounded 2 pcs lime leaves

2 pcs lemongrass

3 tbsp sweet soy sauce 2 tbsp oyster sauce

6 tbsp vegetable oil

Salt and pepper to taste

METHOD

To make Jimbaran BBQ Sauce, saute garlic and shallots, then add red chillies, bird’s eye chilies, candlenuts and tomato.

Cook for 10 minutes until fragrant. Set aside until it cools down to room temperature.

Blend paste with food processor. Saute it while adding lime leaves, lemongrass, palm sugar, sweet soy sauce, oyster sauce, as well as salt and pepper to taste.

Simmer for 10 minutes. Set aside for later.

Grill the clams on the grill until they crack open. Remove from grill and coat the clams with Jimbaran BBQ Sauce.

Put them back on the grill until the clams are tender.

To serve, put the clams on a plate and garnish with pickled wakame, kemangi leaf or Thai basil, and red chilli.