500 g fresh or frozen Vongole (or Pipis), rinsed
3 stems of Kampot peppercorn (substitute for fresh or pickled green peppercorn if unavailable)
1 tbsp dried Kampot peppercorn, ground
3 cloves of garlic, finely-sliced into matchsticks
2 shallots, finely-sliced
½ inch ginger, sliced
2 tbsp vegetable oil
2 red chilies, deseeded and sliced
1 long green chili, deseeded and sliced
sauce:
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp light soy sauce
juice of 1 lime
garnish:
handful of fresh Thai basil leaves
handful of fresh coriander leaves
4 Kaffir lime leaves, chiffonade
cheek of 1 lime
Roughly chop the herbs, reserving a few leaves to garnish. Stir the herbs and Kaffir lime leaves through the Vongole. Place onto a large serving dish, garnish with herbs and a cheek of lime.