Nghêu hấp Thái

Method

1. 1 Soak the clams in salt water for 1 hour to remove any sand.
2. 2 Crush the lemongrass and galangal, tear the Thai lime leaves and remove the central vein to release the aroma quickly.
3. 3 Arrange the clams on top of the lemongrass and galangal in the pot and steam for 5 minutes without adding water.
4. 4 Clams naturally release their own juices, so the steaming liquid is more concentrated than plain water, retaining all of this liquid.
5. 5 Mix the steaming liquid with fish sauce, lime juice, and chopped chili peppers, then pour it over the clams and sprinkle with cilantro.

With an appliance

• Microwave 27 min

  Replace step 3: cover the bowl of clams lined with lemongrass and galangal and microwave at 800 W for 4 minutes, discarding any clams that do not open; steps 4–5 remain unchanged.