24 Cleaned Clams
Small Piece of Ginger (35g)
4 Cloves of Garlic (15g)
Two Fresh Red Chilis (25g)
3 Tbsp Black Bean Sauce
1 Tbsp Oyster Sauce
1 Tbsp Dark Soy Sauce
3 Tbsp Peanut Oil
1 Tsp Cornstarch
0.25 Tsp White Pepper
Small Bunch of Cilantro (15g)
2 Scallions (25g)
Peel and mince garlic and ginger.
Slice diagonally the chiles and scallions.
Roughly chop up the cilantro.
Put the clams in a pot/wok of boiling water so that they are just covered.
After 4-5 minutes, remove and set aside clams that have opened up.
Discard the closed ones.
Reserve one cup of the cooking water.
Mix reserved water with soy sauce, cornstarch, and oyster sauce.
Heat a clean wok over high heat for one minute.
Add in peanut oil and stir to coat.
Add ginger, clack beans, garlic, and chiles.
Stir fry for one minute.
Add the clams into the wok.
Add the reserved sauce mixture into the wok.
Stir fry until the clams are evenly coated.
Turn off heat.
Add white pepper to taste.
Springkle in scallions and cilantro.
Transfer to a plate and serve immediately.
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