serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 kg fresh clams or pipis, purged
- 125 ml (½ cup) shaoxing rice wine
- 2 tbsp canola oil (or other cooking oil)
- 2 tbsp finely chopped garlic
- 1 tbsp salted black beans, finely chopped
- 2 red bird's eye chillies, deseeded and chopped
- 1 tbsp oyster sauce
- 125 ml (½ cup) chicken stock
- 1 tsp cornflour, blended with 2 tbsp water
- 3–4 spring onions, finely sliced
Instructions
- Heat a large frying pan over high heat until it is really hot. Add the clams and wine, then cover with a lid and cook for 1 minute. Take out the clams as they start to open, then strain and reserve the clam juice. Discard any clams that don't open.
- Taste the clam juice: if it is quite salty only use about 2 tablespoons in the next step, otherwise you can use more to suit your taste.
- Heat the oil in a large clean frying pan over high heat, add the garlic and salted black bean and saute for 30 seconds. Add the chilli and saute for another 30 seconds, then add the clams and stir well. Pour in the oyster sauce, chicken stock and reserved clam juice and bring to simmer. Gradually stir in enough of the cornflour slurry until to thicken the sauce to your preferred consistency (you may not need it all).
- Serve immediately, topped with spring onion.
Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
