Khonlay Restaurant also knows how to cook seafood very, very well – exemplified by their use of razor clams. Below, you will see these creatures stir fried a la pad krapow – that is, with Thai basil, chilli, fish sauce and a slightly sweet soy. The aniseed hits marry beautifully against the juicy, ocean-sweet razor clams.
Even better than this, in my humble view, were the grilling of these unbelievably tasty sea dwellers on the barbeque in a light curry-based marinade, partnered perfectly with a delightfully heavy-on-the-ginger and garlic sweet chilli dip.
It’s not just the flesh of the razor clams which will awaken your taste buds, the smokily sweet juice of the clams of the shell are worth throwing your etiquette out of the window for a quick lick of the inside of the shell here and there. Just 250 Baht for both dishes (half kilo of razor clams), a bargain by any standards.
No comments:
Post a Comment