Chili Clams
Ingredients
The clams
The sauce
-
2
tablespoons
oil
-
1
red chili
cut into pieces
-
1
teaspoon
sugar
-
chopped
scallions for garnishing
The spice paste
-
5
dried red chilies, seeded
-
½
inch
fresh ginger, peeled and coarsely chopped
-
3
cloves
garlic, coarsely chopped
-
1
tablespoon
bean sauce, taucheo
Instructions
- Rinse the clams, soak them in salted water for 20-30 minutes, then scrub the shells and rinse thoroughly.
- Pound the spice paste ingredients using a mortar and pestle or grind them with a food processor.
- Heat the cooking oil in a wok, add the spice paste, and stir-fry until aromatic.
- Add the clams to the wok and mix well with the spice paste, covering the wok for 1-2 minutes.
- Add red chilies and sugar, stir to combine, then turn off the heat.
- Dish out the clams, garnish with chopped scallions, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
227
Total fat
9g
Total carbohydrates
10g
Total protein
26g
Sodium
97mg
Cholesterol
51mg
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