Kerang/cockle Thai style.
for the chilli paste: blend a few dried red chillies
2 green chillies
1 inch fresh kunyit/turmeric
4 shallots
1/2 inch roasted belacan.

Fry paste with 2 smashed serai/lemgrass in 1/4 cup of oil till aromatic and oil splits.
Season with palm sugar,
fish sauce,
salt and lime juice (these ingredients as needed).

Add 1 cup cockles (after cleaning and removing shells),
stir for a couple of times,
off the heat and
combine in some basil leaves.
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