Spicy Clams


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)


1 tbsp oyster sauce
1 tbsp sugar
1 tbsp premium fish sauce
100ml water


1 tsp cornflour mixed with 1 tbsp water


2 tbsp chopped spring onion


Wash clams several times. Blanch in a pot of boiling water for less than a minute. Drain and leave aside.

Heat sesame oil in a wok and splash in Chinese wine, allow to sizzle then add in garlic, ginger, dried chillies and bird’s eye chillies.

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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