- Rinse clams and soak in water for 10-15 minutes.Repeat for another 10 minutes. Discard clams with broken shells.
- Heat oil in a wok and fry ginger until fragrant and golden. Dish out and put aside, then add garlic and hot soya bean paste. Stir-fry for 2030 seconds before adding clams, chilli padi and red chilli.
- Sprinkle in cooking wine (optional) and sauce ingredients.
- Stir-fry for 23 minutes. Sprinkle in corn flour to mix (this is to thicken the clam juice). Cook until the clams open up. Dish out and serve immediately.
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