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Rock And Roll Clams

450 g Clams
1 ts Minced garlic
6 Chiles; shredded
1 tb Chili paste with soya bean oil; *
1 1/2 tb Fish sauce
1/2 ts Sugar
30 Mint leaves
4 tb Vegetable broth

Wash clams in cool water, but do not open. 2. Heat oil and stir-fry garlicand chili paste until fragrent. 3. Add clams, then fish sauce and sugar and stir to mix. 4. Add mint and stock, then cover. Cook until clams open.

* if chili paste with soya bean oil is not available, use Thai BBQ Sauce

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