2 teaspoons |
vegetable oil |
5 |
red asian shallots, finely diced |
3 |
tomatoes, peeled, seeded and roughly chopped |
160g |
chopped unripe pineapple flesh, cut into bite-sized pieces |
1/2 teaspoon |
salt |
3 teaspoons |
sugar |
1 litre |
chicken stock or water |
2 tablespoons |
Tamarind water |
1 |
long red chilli, thinly sliced |
|
dill fronds |
500g |
clams, washed |
1 tablespoon |
fish sauce, approximately |
3 |
spring onions, thinly sliced |
1/2 teaspoon |
freshly ground black pepper |
1/2 |
lime, juiced |
|
Boiled rice, to serve |