Spicy Indonesian Balado Clams
Ingredients
- 250g shelled clams
- 5 large green chilies
- 2 kaffir lime leaves
- Sugar to taste
- Salt to taste
- Mushroom stock to taste
Spice paste
- 10 curly red chilies
- 5 red bird's eye chilies (optional)
- 1 medium red tomato
- 2 cloves garlic
- 5 shallots
Preparation
Wash the clams thoroughly, rub with lime juice, let sit for a while, then wash again.
Fry all the clams until cooked over low heat for about 10 minutes.
After the clams are cooked, remove and drain.
Sauté the ground spices with kaffir lime leaves until fragrant and color changes, then add the clams.
Add salt, sugar, and mushroom stock or seasoning, stir until well mixed, taste test, and if it's right, remove from heat and serve.
