2 Tbsp Chua Hah Seng chilli paste (original formula)
1 Tsp granulated sugar
3 Tbsp oyster sauce
1 cup sweet basil leaves
Sliced red spur chilies for sprinkling
Rinse the clams and soak them in lightly salted water (5 cups water mixed with 2 tsp sea salt). Add 2-3 Thai Chilies. Leave for 5-10 minutes to let the clams spit out the dirt. Rinse again and drain well.
With a heavy mortar and pestle, roughly pound the garlic, Thai Chilies, and salt together. Heat the chilli oil in a wok. Stir in the pounded mixture and cook until fragrant. Toss in the clams. Turn the heat up to high and stir thoroughly. There will be some liquid from the clams. Add Chua Hah Seng chili paste, sugar, and oyster sauce, stirring to mix. Cover and let cook until all clams open. Add the sweet basil leaves. Stir lightly to combine. Turn off the heat.
Transfer to a serving plate. Sprinkle sliced red spur chilies. Serve hot.