BABY CLAMS WITH SESAME RICE CRACKERS (RICE PAPERS)

Ingredients

• 2 10 oz can baby clams in water (drained)

• 2 cloves garlic (minced)

• 1/4 white onion diced

• 1 tablespoon minced shallot

• 1 tablespoon lemongrass (white part only, minced)

• 1 tablespoon fish sauce

• 1 tablespoon chicken stock powder

• 1 teaspoon black pepper

• 1/2 teaspoon each garlic powder and salt

• 1 tablespoon vegetable oil

• 1/2 cup chopped Vietnamese coriander (rau ram)

For servings:

• 1 large sesame rice cracker

• 1 bird eye chili (sliced)

• 2 tablespoons fried shallot

Instructions

1. Clams: wash and drain well. Squeeze excess water from the clams. Set aside.

2. Heat oil in a large skillet over high heat. Add garlic, shallot, lemongrass, onion and cook until fragrant. Add in the baby clams, stir well. Season with garlic powder, salt, fish sauce, black pepper, chicken powder.

3. Stir fry on high heat for 8 minutes until the mixture seems dry. Toss in Vietnamese coriander and remove from heat.

4. Rice crackers: microwave for 1 minute. Set aside to serve later.

5. To serve: transfer clams mixture to a serving plate, top with fried shallots and sliced chilis. Serve with rice crackers and squeeze of lime juice.