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
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.