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Ramadan recipe: Razor Clams with Lemongrass, Chilli, Garlic and Coconut Milk

Ingredients (Serves: 1)
> Razor clams 15 pcs
> Red chilli, finely chopped 2 gm
> Lemongrass, chopped 5 gm
> Shallots, finely chopped 50 gm
> Garlic, chopped 10 gm
> Coconut milk 60 ml
> Thai basil or fresh coriander 2 gm
> Vegetable oil 30 ml
> Salt To taste
> Black pepper To taste
Method:
In a medium-sized pot with a lid, add vegetable oil and sauté the shallots, garlic, chilli and lemongrass for three minutes.
> Add the razor clams and stir the pot.
> Add coconut milk and close the pot, with a fitting lid.
> Shake the pot every 15-20 seconds.
> The clams should have opened within 2-3 minutes.
> Do not overcook. As soon as the clams are open, add the Thai basil or coriander; salt and pepper.
> Take the pot off the flame.
> Check seasoning; discard any closed clams.
> Serve with toasted bread.
Courtesy: wknd. cookbook