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
- 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.
