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Clam Cutlets With A Thai Twist


Jul 12, 2016

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Medium

Shagun offers a Thai twist to the traditional clam cutlets or teesreo dangar. Guess what? It works as a perfect party appetiser.

INGREDIENTS

    Clams (puree it)
    French beans
    Bird Eye Chilli
    Palm Vinegar
    Oil
    Thai Curry Paste
    Garlic
    Sweet Thai Chilli Sauce
    Sugar
    Fish Sauce
    Bread Slices
    Egg
    Coriander leaves

DIRECTIONS

– Firstly shuck the clams out of their shell and then blend the clams to make a clams puree out of it.

–  Add chopped french beans, bird eye chilli, thai curry paste, garlic, sweet thai chilli sauce and fish sauce to the clams puree and mix all the ingredients well.

– Tear a white bread along with the yolk of an egg in it and Mix it well and let it rest for 5-6 Mins.

To make the sauce:

– Heat the pan and pour in some fish sauce, sweet thai chilli sauce, garlic.

– Reduce the flame and simmer it on low heat.

– Add some thai curry paste, goan vinegar and sugar to give it a sweet and sour taste.

– Add coriander to the paste.

For cutlets:

– Heat the pan and add oil to it and make cutlets out of the clam mixture.

– Fry them until well cooked and garnish with coriander leaves.

– Serve with the sauce made.

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