Kerang Saus Padang (spicy Coconut Clams)

Kerang Saus Padang, also known as Spicy Coconut Clams, is a popular dish in Makassar cuisine. This flavorful and spicy dish is made with fresh clams cooked in a rich and aromatic coconut sauce, infused with the bold flavors of Padang cuisine.

Kerang Saus Padang (spicy Coconut Clams)

Ingredients

  • 1 kg fresh clams
  • 2 cups coconut milk
  • 4 shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 red chilies, sliced
  • 1 stalk lemongrass, bruised
  • 2 kaffir lime leaves
  • 1 teaspoon tamarind paste
  • 1 teaspoon sugar
  • Salt to taste
  • 2 tablespoons cooking oil

Instructions

  1. Soak the clams in cold water for 1 hour to remove any sand or grit.
  2. In a large pan, heat the cooking oil over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant.
  3. Pour in the coconut milk and add the lemongrass, kaffir lime leaves, tamarind paste, sugar, and salt. Stir well.
  4. Add the clams to the pan and cover with a lid. Cook for about 10-15 minutes or until the clams have opened.
  5. Discard any unopened clams and transfer the cooked clams to a serving dish.
  6. Drizzle the coconut sauce over the clams and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
10g
Protein
25g
Fat
20g

Supplies

Large pan Cooking spoon Knife Cutting board

Tools

Lid Serving dish

Serving suggestions

Serving suggestions: Serve the Kerang Saus Padang with steamed white rice and a side of sambal for an authentic Indonesian meal.

Tips & tricks

Tips: Make sure to discard any unopened clams after cooking to ensure they are safe to eat.

Cost

$15