• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 500g big clams (kepah)
  • 2 tbsp sesame oil
  • 2 tbsp chopped garlic
  • 2 tbsp finely shredded ginger
  • 10 bird's eye chillies, smashed
  • 6 dried chillies, cut into sections
  • 1 tbsp Chinese rose wine (mei kwai loe)
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp premium fish sauce
  • 100ml water
  • Thickening
  • 1 tsp cornflour mixed with 1 tbsp water
  • Garnishing
  • 2 tbsp chopped spring onion

Instructions

  1. Wash clams several times. Blanch in a pot of boiling water for less than a minute. Drain and leave aside.
  2. Heat sesame oil in a wok and splash in Chinese wine, allow to sizzle then add in garlic, ginger, dried chillies and birdÂ’s eye chillies.
  3. Put in the clams and add seasoning. Bring to a rapid boil. Drizzle in thickening solution and add garnishing. Stir to mix, then dish out and serve immediately.

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