Thai razor clams with lemongrass, coriander, and nam pla

Thai razor clams with lemongrass, coriander, and nam pla

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razor clams



lemon grass






nam pla (Thai fish sauce)



rice oil

Preparation method

  • Rinse the razor clams, preferably in salted water. To do so, mix one litre of water with 35g of salt and rinse the razor clams in it.
  • Heat up a wok and add a generous splash of rice oil.
  • Add the chopped lemongrass and wok until the essential oils are released.
  • Now add the razor clams and deglaze after 30 seconds with the nam pla.
  • Lastly, add the chopped coriander.

Serving suggestions

  • As a garnish with a Thai green bean salad with crispy onions.
  • Serve with lime and glass noodles.

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