很久沒煮過泰國菜！趁假期有時間去了九龍城買泰式香料🇹🇭以為太遲去街市好多海鮮會賣完，怎料竟然還有蝴蝶蚌🤯可能假期少人煮飯🤣蝴蝶蚌有分不同產地，淺色來自印尼，深黑色就泰國💜建議買泰國產，更大隻肉質更爽！之前用過油鹽水煮，今次用椰子水🫶🏻
這個食譜加入南薑和斑蘭葉，味道更有層次，大家買泰式材料可以順便買💚️蝴蝶蚌本身少沙，脹卜卜又厚肉😍入面的汁係精華，配椰子水超級鮮甜🥹最近街市多了返貨，大家可以買蝴蝶蚌試試！用其他蜆都OK ！
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🦋香茅椰子水煮蝴蝶蚌📝食譜
烹調時間⏱30分鐘
🔸材料（2人份）🔸
蝴蝶蚌 1斤
椰子水 300ml
水 100ml
香茅 2條
南薑 4片
檸檬葉 4塊
斑蘭葉 3塊
青檸 半個
芫茜/蕃茜
🔸調味料🔸
魚露 1茶匙
椰糖/砂糖 1茶匙
🔹做法🔹
1. 蝴蝶蚌放入暖水浸泡，加入1/4茶匙鹽和1/3條指天椒，放陰暗處吐沙15分鐘；用牙刷清潔外殻
2. 香茅拍扁切絲，南薑切塊，檸檬葉切碎，斑蘭葉打結
3. 大鍋加入椰子水和清水，放入所有香料，中火煮滾後，合蓋小火煮20分鐘出味；下調味料試味
4. 加入蝴蝶蚌，中火煮滾後合蓋小火煮約4分鐘至開口
5. 擠上青檸汁，加入芫茜/蕃茜，放上額外的香茅和檸檬葉裝飾即成
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🔸Ingredients🔸
Clams 600g
Coconut water 300ml
Water 100ml
Lemongrass 2 px
Galangal 4 slices
Lemon leaves 4 px
Pandan leaves 3 px
Lime half
Parsley/ coriander
Fish sauce 1 tsp
Palm sugar/ sugar 1 tsp
🔹Instructions🔹
1. Soak the clams in 40 degrees warm water; add in half tsp salt, chilli and oil; Rinse well after 15 minutes, clean the shell with a toothbrush
2. Chop the lemongrass and lemon leaves, cut the galangal into pieces, tie the pandan leaves
3. Add water and coconut water in a pot, add in lemongrass, lemon leaves, galangal and pandan leaves, bring to a boil over medium heat, cover and simmer for 20 minutes on low heat, add fish sauce and sugar to taste
4. Add in clams, bring to a boil over medium heat, cover and simmer for about 4 minutes until cooked
5. Squeeze in lime juice, add coriander/ parsley, add extra lemongrass and lemon leaves for plating and done!
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