Gently fry the ginger, chili and garlic in the vegetable oil till fragrant. Add the coconut milk, sesame oil, soy sauce, honey and bring to boil. Lower the flame and add the clams, salt and pepper. Boil for 5 minutes or till all clams are open. For the crostini, mix the finely chopped tomatoes with the basil leaves. Add the oil, salt and pepper to the mixture on the bread. Serve the clams in a deep dish with crostini on the side. Garnish with the fresh coriander and spring onions.
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