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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- 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)
- 1 tbsp chopped herbs
- Heat sesame oil in a wok and stirfry fermented salted black beans and spicy bean paste till aromatic.
- Add in chopped ginger, garlic, shallot and chillies. Stirfry well until fragrant.
- 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.
- Remove the wok cover and splash in the rice wine.
- Sprinkle the cornflour over the clams to thicken the gravy.
- Stir to mix well before dishing out onto a serving plate.
- Garnish with the chopped spring onion and serve.