Razor Clam Salad, GOI SO MONG TAY

0

Ingredients

  • 250 g razor clams
  • 1 tablespoon crushed roasted peanuts
  • 3 tablespoons dipping fish sauce
  • 5 Asian basil leaves, sliced
  • 5 sawtooth coriander leaves, sliced
  • 5 Vietnamese mint leaves, sliced
  • 5 mint leaves, sliced
  • 5 perilla leaves, sliced
  • 2 teaspoons garlic oil
  • 1 teaspoon fried garlic chips
  • 1 teaspoon fried red Asian shallots
  • .5 small onion, finely sliced
  • 1 cup pickled vegetables
  • 1 chilli, sliced for garnish

Use imperial measurements

Method

How to make Razor Clam Salad, GOI SO MONG TAY

1. Bring a large pot of water to the boil, add razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop the clams from cooking and retaining its texture.

2. Remove the clams from its shell then place in a large mixing bowl discarding the shells. Add pickled vegetables, onion, mixed herbs, fried shallots, fried garlic chips, garlic oil and dipping fish sauce. Mix well, transfer to a plate and garnish with peanuts and chilli.

Comments