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