Prep all your ingredients first as you’ll have to work quickly once you start the clams.

Scrub the blood clams clean then add to a pot of boiling water for one minute.

Drain the clams, transfer to a tray, then quickly open all the shells right up, discarding one side. I keep some clam shells for presentation as they also collect the spicy tamarind sauce, and are fun to slurp. If some clam shells close before you get to them, keep them; don’t worry, they’ll open again later.

In a wok, fry the finely chopped garlic cloves on low heat until aromatic, taking care not to let them brown.

Add the tamarind juice, palm sugar, fish sauce, chilli sauce/paste and sliced bird’s eye chillies to the garlic, stir to combine well, then allow the sauce to reduce for a minute, stirring occasionally.

Add the water to the sauce, reduce more, then taste – the sauce should be a little sweet, a little sour, and fairly spicy. If you wish, add more palm sugar, fish sauce or chillies to suit your taste and reduce a little more.

Add the blood clams and stir fry for a minute or two so the clams are completely covered with the sauce, then add most of the basil leaves, stir well to combine, and plate.

Garnish with fresh basil leaves and serve with cocktail forks and a finger bowl of water.