• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

The sweet and briny taste of clams will bring smiles all around. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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Recipe Ingredient

  • 350g clams
  • 1 tbsp sesame oil
  • 1 tbsp fermented salted black beans
  • 1 tbsp spicy bean paste
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 tbsp chopped shallot
  • 1 tbsp chopped red chilli
  • 1 tbsp chopped bird’s eye chilli
  • 1 tbsp Shao Hsing rice wine
  • 3 tbsp water
  • 1 tbsp cornflour (for thickening)
  • For Seasoning:
  • 1 tbsp sugar or to taste
  • 1/2 tsp pepper
  • 1 tsp light soy sauce
  • a little thick soy sauce (for colour)
  • Garnishing:
  • 1 tbsp chopped herbs


  1. Heat sesame oil in a wok and stirfry fermented salted black beans and spicy bean paste till aromatic.
  2. Add in chopped ginger, garlic, shallot and chillies. Stirfry well until fragrant.
  3. Put in the clams and add seasoning; stirfry to mix well. Cover the wok and cook briefly over high heat for 8 to 10 minutes, or until clams open up.
  4. Remove the wok cover and splash in the rice wine.
  5. Sprinkle the cornflour over the clams to thicken the gravy.
  6. Stir to mix well before dishing out onto a serving plate.
  7. Garnish with the chopped spring onion and serve.

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