Clam dish is my long-time favourite childhood street food, that I often enjoyed with my friends . The heat of the clams was sensational enough, making our chats over our meal memorable. The meat of clams is delicate and tender, quick to pick up all the goodies of the sauce
Ingredients: 1 kg clams
2 tsp minced shallots
2 cloves minced garlic
1 Tbsp fermented black soybeans
1 Tbsp shredded ginger
3 to 4 spring onion, shredded
1 Tbsp white rice cooking wine
1 red chilli, roughly chopped cilantro for garnish
Sauce: 120 ml water
2 tsp oyster sauce
½ tsp sugar
1 tsp light soy sauce
½ tsp dark soy sauce
white pepper, to taste
1 tsp chilli oil, optional
Thickening: 1 tsp corn flour / corn starch
2 Tbsp water
COOKING INSTRUCTIONS
1. Soak the clams in salted water for 2 to 3 hours and let them release sands inside. Rinse
thoroughly. Briefly blanch in boiling water until they are slightly open. Immediately drain them
in a colander. Set aside.
2, Rinse the fermented black soybeans and drain well. Use a large spoon to press them into a
paste. You might like to reserve some in whole shape to enhance the presentation.
Heat oil in a wok over medium-high heat. Saute the shallot, garlic, fermented black soybeans,
ginger and half of the spring onion, until aromatic.
Toss the clams into the wok. Increase heat to high and stir fry until aromatic. Sprinkle wine
around the edge of wok. Add the sauce, red chilli. Quickly stir to combine. Cook for a few
seconds. Add the rest of spring onion. Stir in the thickening and cook to preferred consistency.
Garnish with cilantro. Serve immediately.
