Stir-fried razor clams with sour and sweet tamarind sauce is a stir-fried dish that is delicious, attractive, easy to make, and extremely suitable for clam lovers. Today, let’s cook with TasteVN and showcase how to make this dish in 2 ways for the whole family to enjoy!
1. Stir-fried razor clams with tamarind (recipe shared by users)
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Preparation
10 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Stir-fried razor clams with tamarind (recipe shared by users) Serves 4
Razor clams 1 kg Tamarind sauce 100 ml (canned tamarind sauce) Shallot 1 bulb Garlic 1 bulb Lemongrass 3 stalks Chili 3 pieces Vietnamese coriander 5 sprigs Ketchup 4 tablespoons Chili sauce 5 tablespoons Fish sauce 4 tablespoons Cooking oil 2 tablespoons Sugar 2 tablespoons
Tools required
Ingredients image
How to prepare Stir-fried Clams with Tamarind (recipe shared by a user)
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Prepare the clams
After buying the clams, soak them for about 1 hour and wash them thoroughly.
Then, use scissors to cut from the lower part of the clam’s body up towards the top about 1 finger length. This part contains a lot of sand.
After cutting, use your hands to rub off the sand, then rinse thoroughly with water and let them drain.
Tip: To make the clams release all the sand, you can soak them in rice water and chili for about 1-2 hours.
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Make the tamarind sauce
Peel and finely chop the garlic and shallots. Wash the lemongrass and finely chop it. Wash the chili, remove the stem, and chop it finely.
Place a pan on the stove over medium heat, add 2 tablespoons of cooking oil, then add the shallots, garlic, lemongrass, and chili to sauté until fragrant.
Then add the tamarind sauce and 2 tablespoons of sugar, cooking until the sugar dissolves and the sauce boils.
Next, add 4 tablespoons of fish sauce, 4 tablespoons of ketchup, and 5 tablespoons of chili sauce and stir gently until the sauce is even and thickened.
Tip: During the sauce cooking process, stir regularly to prevent the sauce at the bottom of the pot from burning.
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Stir-fried razor clams
Next, you add the razor clams to the sauce pan, stir-fry on high heat for about 7 – 10 minutes so that the clams absorb the seasoning evenly, taste and adjust the seasoning to your liking, then turn off the heat.
Serve the clams on a plate, pour the sauce over the clams and enjoy with Vietnamese coriander.
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Final product
The final product is a plate of fresh, chewy, sweet razor clams intertwined with the sour and spicy tamarind sauce, making it extremely appetizing.
This dish is even better enjoyed with a bit of beer and shared with friends.
2. Tamarind stir-fried razor clams
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Razor Clams with Tamarind Serves 4 people
Razor clams 1 kg Sour tamarind 200 gr (1 block) Shallots 3 bulbs Garlic 1 bulb Lemongrass 3 stalks Chili 3 fruits Vietnamese coriander 50 gr Ketchup 4 tablespoons Chili sauce 4 tablespoons Fish sauce 4 tablespoons Cooking oil 2 tablespoons Rice washing water A little Common seasoning A little (salt/ sugar/ monosodium glutamate)
Tools Required
Ingredients Image
How to Cook Stir-fried Razor Clams with Tamarind
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Preparing Razor Clams
To remove sand and dirt, after buying, soak the razor clams in rice washing water for 2 hours so that they release all dirt and sand, then rinse thoroughly with water and let them drain.
How to Clean Razor Clams from Sand
- Method 1: You can soak the clams in clean water for 7 hours, changing the water every 2 hours. After that, rinse the head and tail of the razor clams directly under running water.
- Method 2: Soak the clams in rice washing water or diluted salt water, adding 2 sliced or crushed chilies, for about 1 – 2 hours, then remove and use scissors to cut the body of the clam, exposing the clam’s insides, and rinse the dirty parts directly with water. After that, rinse several times with water to remove any remaining sand.
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Make tamarind water
To make tamarind water, you add 240ml of warm water into a bowl containing 200gr of sour tamarind, then use your hands to squeeze it to extract the juice.
Peel the garlic, then take 3 cloves to chop finely, and crush the remaining part. Finely chop the shallots and lemongrass. Mince the small chili.
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Make the sauce
Place a pan on the stove, add 1 tablespoon of cooking oil to heat, then add minced onion, garlic, lemongrass, and chili to sauté until fragrant.
When everything is golden and aromatic, pour the tamarind water mixture along with 300g of sugar into the pan and cook over medium heat until the sugar completely dissolves and the sauce mixture boils.
Next, add 1 tablespoon of salt, 1 spoon of monosodium glutamate, 4 tablespoons of ketchup, and 4 tablespoons of chili sauce into the pot, then stir well for all the seasonings to dissolve completely, and the sauce thickens.
Finally, add 4 tablespoons of fish sauce to the pot, stir well for another minute, then turn off the heat.
Tip:
- If you prefer a smooth tamarind sauce, you can strain out the seeds before cooking!
- During the sauce cooking process, you should stir regularly to prevent the sauce at the bottom of the pot from burning.
How to store tamarind sauce:
- The sweet and sour tamarind sauce after cooking, if not used up, should be cooled down, then placed in a plastic container or a sealed glass jar and stored in the refrigerator.
- When using, just take it out and defrost it to use.
- In addition to razor clams, you can use this tamarind sauce to stir-fry with various other foods such as flower clams, scallops, quail eggs,…
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Stir-fried razor clams
Place another pan on the stove, add 1 tablespoon of cooking oil and heat it up, then add the crushed garlic to sauté until fragrant.
Pour all the razor clams in at high heat, stirring evenly until the clams are cooked and fully opened. Next, add the tamarind sauce just cooked and continue to stir-fry on high heat for another 5 – 7 minutes for the clams to absorb the flavors.
Scoop the clams onto a plate, and continue to boil the sauce on the stove for another 3 – 5 minutes until the sauce thickens a bit, then turn off the heat, and drizzle it evenly over the clams. Sprinkle a little Vietnamese coriander on top, arrange it nicely, and it’s done.
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Final product
With just a few simple steps, you already have an attractive dish of stir-fried razor clams with sweet and sour tamarind.
Fresh razor clams, chewy and crunchy, sweet meat combined with the sour and spicy tamarind sauce will delight you. This dish goes perfectly with a bit of beer and sharing with friends!
How to choose fresh and delicious razor clams
- You should choose clams that are not chipped or broken, have sandy yellow shells, and you can see a smooth and clear membrane.
- Choose live clams, smelling the characteristic muddy and seafood odor.
- Only buy clams when you see them sticking out their tongues when they come into contact with water, as that indicates they are fresh.
- Razor clams, like other types of clams, will have a very unpleasant odor when dead, so you should absolutely not choose to buy them.
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Above are 2 ways to make razor clams stir-fried with tamarind that are easy to make at home, so let’s cook together with TasteVN right away. Wish you success!
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