Steamed pipi salad with basil and chilli

Steamed pipi salad with basil and chilli

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This dish can be pre-prepared and makes a perfect snack. Serve with cold beers on the beach!

Ingredients

Quantity Ingredient
1kg pipis or clams
1 quantity Green chilli nahm jim

Salad

Quantity Ingredient
30g thai basil leaves
15g coriander leaves
5 cm piece fresh ginger, peeled and julienned
4 kaffir lime leaves, finely shredded
1 lemongrass stem, finely sliced, white part only
2 long green chillies, seeded and sliced on the diagonal
1 long red chilli, seeded and sliced on the diagonal

Method

  1. Place the pipis or clams on a heatproof dish and put in a steamer set over boiling water. Cover and steam for about 4–5 minutes, until the shells open. Remove from the heat and leave to cool, along with any excess juices from the shellfish.
  2. Transfer the pipis and excess juices to a stainless steel bowl. Pour the green chilli nahm jim over and let it mix with the shellfish juices. The nahm jim will dilute a little, so don’t worry if you thought it was too full-flavoured to begin with. Cover and refrigerate at this point if you are pre-preparing the dish.
  3. When you’re ready to serve, add the salad ingredients to the bowl of pipis. Toss together and serve in a deep bowl or plate.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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