Ngheu Xao Xot Mayo (Clams Tossed in Basil Mayo) Recipe
Vietnamese dishesStir FriesNationwide20 minutes
Clams tossed in basil mayo are quick, done in twenty minutes. The pleasure is in the crisp clam meat wrapped in a lightly rich sauce, with crackling fried basil leaves through it.
The difficulty is that clams turn chewy and weep water very easily. The basil is fried first and the clams are fried in the same oil, which lifts their aroma. The sauce only goes in once the heat is off.
This batch weighs about 410g, at roughly 67 calories per 100g.
Method
Shell 200g large clams and remove the dark part inside.
Divide 30g Thai basil leaves in two, keeping half to fry crisp and halving the rest. Cut the onion into wedges.
Coat the clam meat in crispy frying batter mix. Fry the basil leaves first, then fry the clams quickly in the same oil.
Stir fry the onion with the halved basil, add the fried clams and toss them together, then add the coated crispy peanuts.
Turn off the heat before adding 2 tablespoons Lean Mayo, and toss so the sauce does not split.
Turn the clams out onto a plate and finish with the crisp fried basil leaves and more coated peanuts.
Tips
Thick basil leaves that are not too young are the ones that fry up crisp.
Frying the basil first and the clams in the same oil is what gives the clams their aroma.
The crispy frying batter mix keeps the clams from weeping water and shrinking.
Lean Mayo goes in only once the heat is off, since a high flame splits the sauce.
Toss gently so the crisp coating on the clams stays on.
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