Chef Flora’s Recipe: Thai Squid Salad with Freshly-made Sour-Spicy Seafood Sauce and Thai Sautéed Razor Clams with Herbs - The Largest Personal Chef Platform in HK

Ingredients

• Prepare lime juice. Wash and peel the shallot and garlic.
• Wash the chili. Wash the parsley and cut off the roots.
• Put all the ingredients into the mixer. Adjust the flavor. The sauce can be kept in the refrigerator for about a week.
• Wash and peel the squid. Use a knife to slice it gently.
• Wash and dice the tomato, onion, leaf celery, parsley and cucumber.
• Boil the Cellophane noodles. Drain and set aside.
• Boil the squid.
• Put all the ingredients into a bowl. Pour the Sour-Spicy Seafood Sauce on top. Mix well.
• Garnish the salad with parsley before serving.
• Wash the razor clams and crack them open into half. ©mobichef.com
• Peel and slice the garlic and ginger.
• Wash the Thai basil. Drain and cut off the root. Keep the leaves.
• Wash and cut the lemongrass. Wash the lime leaf and chili.
• Heat up the wok, add oil and fry the ginger, garlic, lime leaf, chili and lemongrass. ©mobichef.com
• Add Thai Sambal and stir-fry for a while. Turn up the heat.
• Add the razor clams and sauté with oyster sauce, sugar, fish sauce and water until it cooked.
• Garnish the dish with Thai basil before serving. ©mobichef.com