Razor clams in coconut broth (couteaux au bouillon de coco)

Ingredients

• 2 garlic cloves, diced
• 4 cm piece ginger, peeled, chopped
• 2 French shallots, diced
• 2 red birdseye chillies, sliced
• 2 tbsp olive oil
• 1 lemongrass stalk, sliced
• 250 ml (1 cup) young coconut juice
• 20 g tamarind pulp
• 1 tbsp fish sauce
• 250 g clams, purged
• 8 razor clams, purged
• 1 lime, rind finely grated and juiced
• 4 cherry tomatoes, halved
• handful of samphire
• 2 tbsp chopped dill
• 1 spring onion, sliced
• ½ tbsp fried garlic

Instructions

Using a mortar and pestle, pound garlic, ginger, shallot and chilli until a paste forms.

Heat a wok over medium heat. Add olive oil, then lemongrass. Stir-fry for 2 minutes or until fragrant. Add garlic paste and cook for another 1 minute.

Add coconut juice and tamarind, and mash into broth until dissolved. Bring to the boil, then add fish sauce. Stir to combine. Add clams, then place razor clams on top. Cover with a lid and cook for 2 minutes or until clams open.

Add lime rind, lime juice and tomato and cook for 1 minute. Stir, then add samphire, dill and spring onion. Transfer to a bowl, garnish with fried garlic, and serve.