H'n xào xúc bánh tráng (vietnamese stir fried baby clams with sesame rice crackers)

Ingredients

• 1 package of frozen baby clams (about 400 g, thawed, rinsed and drained
• ½ cup minced lemongrass*
• 15 Thai red chilies, finely chopped
• 3 shallots, minced
• 1 teaspoon Vietnamese yellow curry powder (optional)**
• 2 teaspoons oyster sauce (optional)**
• 2 tablespoons cooking oil
• fish sauce, adjust adjust to taste
• fish mint, finely chopped
• Vietnamese coriander (ngo gai, pak chee farang), finely chopped
• banh trang me (sesame rice cracker), heat up in a microwave for a minute 10 seconds

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Preparation

• In a wok with high heat, add cooking oil.
• Add shallot, minced lemongrass and red chilies. Cook for 2 minutes.
• Add the clams and stir vigorously to cook and dry up any excess remaining water from the clams.
• Add yellow curry powder and oyster sauce. Mix well.
  
• Add fish sauce. Taste before removing the wok from the heat and add more if needed to adjust to taste.
• Add Vietnamese coriander and fish mint and cook for another minute.
• Remove from heat.
• Enjoy by scooping the stir fry with banh trang (banh da).

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