Stir-Fried Blood Cockles with Roasted Chili

Ingredients:

• Garlic — 1 tbsp
• Chili ketchup — 1 1/2 tbsp
• Blood cockles/clams — to taste
• Namjai roasted chili paste — 2 tbsp
• Oyster sauce — 2 tbsp
• Fish sauce — 1 1/2 tbsp
• Sugar — 1 tbsp
• Clams — 500 g
• Thai basil — to taste

Method: Stir-fry garlic and roasted chili paste with a little water until fragrant, add the clams and stir-fry over high heat until they open, season with fish sauce, sugar and oyster sauce, then finish with Thai basil.