Oc Mong Tay Nuong (Grilled Razor Clams with Lemongrass), Made with Monk Fruit Sweetener

Method

1. Open the razor clams, take out the meat and keep some of the shells. Rinse both the meat and the shells under running water and drain them.
2. Bring a pot of water to a boil with a little wine and bruised ginger, pour it over the clam meat and drain it.
3. Grate the lemon zest finely and squeeze the juice. Shred the la chuc leaves, chop the spring onion and dice the pork fat.
4. Render 200g pork fat. Pour half of the hot fat over the chopped spring onion to make the spring onion oil.
5. Use the rest of the fat to fry 1 tablespoon blended garlic, 2 tablespoons blended lemongrass and 2 tablespoons blended chili until fragrant. Stir in the shredded la chuc leaf, 2 tablespoons grated lemon zest, 3 tablespoons lemon juice and 1/2 teaspoon seasoning salt, then marinate the clam meat in it.
6. Set the clam meat back in the shells, grill until just cooked and spoon the spring onion oil over.
7. Mix the dipping salt: 2 tablespoons seasoning salt, 1 tablespoon kOBE Monk Fruit Blend, 2 tablespoons lemon juice, 1 teaspoon minced la chuc leaf, 1 tablespoon grated lemon zest and 1/2 teaspoon minced bird's eye chili.

Tips

• Soak the clams in rice washing water or lightly salted water with 1 or 2 chopped chilies for 1 to 2 hours, then rinse them several times to clear the sand.
• Clams tossed in a seasoning mix made with rendered fat come off the grill glossier and more fragrant.
• Pour boiling water with ginger and rice wine over them once, then drain, since a longer pour cooks the meat and shrinks it.
• Grill over medium heat and watch closely, lifting the clams off as soon as they are just done, since longer makes them chewy.
• La chuc leaf is hard to find in some places, and kaffir lime leaf stands in well with a lighter aroma.