A delicious dish is Hoy Lai Prik Pao หอย ลาย พริก เผา When you walk into a market in Bangkok and you smell a whiff of sweet basil, the dish is Hoy lai prik pao, not far away.
This delicacy from the sea consists of small shells that are stir-fried in a wok with Prik pao. That is a paste of roasted mild chili, shallots, garlic, tamarind and coconut sugar. Sweet basil is added just before serving.
“Hoy Lai Prik Pao”, also known as Thai mussels in roasted chili paste, is a classic dish from Thailand's rich culinary tradition. This dish reflects the signature harmony of flavors that Thai cuisine is known for.
Origin and History
- Thai origin: This dish has its origins in the coastal areas of Thailand, where seafood is an abundant and essential part of the local cuisine.
- Cultural influences: The influence of trade routes and neighboring cultures can be seen in the ingredients and preparation methods of this dish. Roasted chili paste, or 'Prik Pao', is an excellent example of the fusion of local and foreign flavors.
Particularities
- Use of local ingredients: Hoy Lai Prik Pao uses locally available ingredients such as fresh mussels, Thai herbs and spices.
- Preparation method: The mussels are often steamed or stir-fried with a rich, aromatic chili paste that is traditionally made in Thailand. This paste contains roasted chili peppers, shallots, garlic, shrimp paste, and sometimes tamarind for acidity.
Taste profile
- Complex and harmonious: This dish is known for its complex flavor profile. The spiciness of the chili paste is balanced by the sweetness of the mussels, while the umami of the shrimp paste adds a depth of flavors.
- Texture: The texture of the mussels perfectly complements the rich, smooth sauce.
Hoy Lai Prik Pao is easy to make yourself and is ready quickly. It tastes slightly spicy, is on the sweet side and caresses your tongue. Perhaps you will experience that you have never eaten anything so delicious from the sea!
Recipe Hoy Lai Prik Pao
These delicious clams are made even tastier when cooked Thai style. The sauce starts with our roasted chilli paste, Nam Prik Pao, as a base, so it has a rich combination of flavours. Made with roasted mild chillies, garlic, shallots, tamarind and coconut sugar, prik pao tastes both earthy and smoky while also being sweet and slightly spicy. The clams are stir-fried in the sauce with some mild red chilli and a healthy handful of Star of Siam sweet basil.
List of ingredients:
- 400 grams of sea shells (well washed and rinsed).
- 1 Cup Thai Sweet Basil (Horopah, Star of Siam).
- 3 – 4 Thai Long Chilies (or other mild red chili).
- 3 large cloves of garlic.
- 2 Tablespoons Thai roasted chilli sauce (Nam Prik Pao).
- 1 tablespoon oyster sauce
- 2 teaspoons of light soy sauce
- 1 teaspoon coconut sugar
Preparation
1) In a large wok or skillet, heat 1 tablespoon vegetable oil over medium heat. Add the crushed garlic and cook just long enough to brown slightly.
2) Add the clams and stir in the garlic. Cook them, turning often, until the shells begin to pop open, or about 2-3 minutes.
3) Add nam prik pao, soy sauce, oyster sauce and sugar. Stir well and let the sugar melt into a nice sticky layer on the cockles.
4) Add a small amount of water. Stir well to release the seasonings and make a nice sauce. When the sauce is smooth and bubbling, add sweet red chili.
5) Turn off the heat and add Horapah basil. Toss well and serve.
Enjoy!
Yes, one of my favorite dishes. But of course they are not mussels but clams or the Italian name vongoles.
A delicious shellfish dish.
However:
หอยลาย (hŏhj laaj) are not clams, they are the strongly ribbed shells of similar size or slightly smaller, called: หอยแครง hŏhj khraeng (Eng.: clam or cockle; Tegillarca granosa) The taste is less refined and they are not as prepared like the clam. Have a stiffer meat structure, more like snails (more rubbery), not my favorite by the way. Are often cooked alone and accompanied by a spicy dipping sauce.
The หอยลาย is a clam. (Eng.: baby clams), known among others. like spaghetti or pasta alla vongole in Italy. They are smooth shells as shown in the photo, which are usually prepared as described in the article (หอยลาย(ผัด)พริกเผา), indeed a wonderfully refined taste experience, with a soft structure of the flesh that resembles mussels. A favorite of mine too.