Baked Clam with Sauce
Surf clams (hoy talab)
SUNSAUCE Karieng Chili Sauce
Finely Sliced Cheese
- Dissolve cornstarch with ¼ cup of water.
- Heat the pan with butter until it melts, add chopped onion, straw mushrooms, 3 tablespoons of SUNSAUCE Karieng chili sauce, fill ½ cup of chicken stock until boiled then mix with dissolved cornstarch until boiled, remove and set a side.
- Spoon up mixture No.2 and place on shell of mussels and garnish with cheese and parsley sauce, bake until done. Serve hot.
Karieng Chili Sauce