Steamed Clams With Belly Pork


500g clams
4 tbsp water
250g belly pork, thinly sliced


30g fresh ginger, finely shredded
5 bird´s eye chillies, sliced
1 tsp chicken seasoning powder

Seasoning (B)

1/2 tsp pepper
1/2 tsp sesame oil
1/2 tsp sugar
1 tbsp Shao Hsing Hua Tiau wine
1 tbsp premium fish sauce
1 tbsp fried shallot oil
1 tbsp cornflour


Marinate pork slices with ingredients (A) and seasoning (B) for at least 20 minutes.

Transfer marinated pork to a heatproof dish. Top with clams and add water.

Steam over high heat for 12-15 minutes or until clams open up. Remove and serve at once.


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