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Preparation
10 minutes
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Cooking
10 minutes
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Difficulty
Easy
Stir-fried clams with betel leaves is a simple dish that is very suitable for enjoying a few drinks with friends on weekends. This dish is quite easy to make, so it won’t take much time to prepare. Let’s cook with TasteVN to make stir-fried clams with betel leaves!
Ingredients for Stir-fried Clams with Betel Leaves For 2 people
Clams 300 gr Betel leaves 15 leaves Shallots 3 bulbs Garlic 2 cloves Chili 1 piece Cooking oil 2 tablespoons Common spices a little (Salt/ seasoning powder/ MSG)
How to choose fresh and delicious clams
- For clams with shells: Choose clams with hard shells that are tightly closed. If you see a clam opening its shell, gently touch it; if it closes again, it means the clam is still fresh and should be purchased.
- For shelled clams: Choose clams that are white, still hot or warm, and of moderate size.
- Absolutely do not buy clams that have an unusual odor, whether they are shelled or unshelled.
How to cook Stir-fried Clams with Betel Leaves
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Prepare the ingredients
Wash the clams thoroughly with water multiple times and let them drain.
How to clean clams of sand: Soak the clams in rice water or cold water, then add a few chopped chilies or a little rice vinegar and leave for a few hours so the clams can expel all the dirt and sand inside them.
You should wash each leaf under running water to remove all the dirt stuck on the surface of the leaves. After that, let them drain and then chop them finely.
Shallots and garlic should be peeled and sliced. Remove the stems from the chili peppers and chop them finely.
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Stir-frying the dish
Place a pan on the stove, add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, then add shallots, garlic, and chili to sauté until fragrant and golden.
Next, add the cleaned clams to the pan along with 1/2 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, and 1/3 teaspoon of salt, then stir well until the clam meat is firm, then add the betel leaves.
Continue to stir-fry for about 2 – 3 more minutes and then taste to adjust the seasoning to your liking.
Finally, turn off the heat and transfer everything to a plate.
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Final Product
Stir-fried clams with betel leaves is completed with a very fragrant characteristic smell of betel leaves. The stir-fried clam meat is chewy, delicious, and juicy. The seasoning is perfectly balanced.
This dish is incredibly delicious when served with rice paper!
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Surely by now, the small kitchen of yours has been infused with the aroma of stir-fried clams with betel leaves, right? Hopefully, the above recipe will help you easily prepare this dish. Wishing you success!
