Broccoli with Razor Clam and Scrambled Egg white

I recently bought a can of razor clams which I believe would go pretty well with my broccoli. So instead of the usual scallop which is way too costly, I decided to use razor clams instead. The combination turned out pretty well ,so much so that my children took more servings of vegetables than usual.


  • 250g broccoli florets
  • 1 can razor clams (clams and broth separated)
  • 1 medium size carrots (sliced) – refer to the picture below
  • 10g minced garlic
  • 3 large mildly beaten egg whites
  • 1 tsp sugar
  • 1 tbs abalone sauce
  • 1/2 tsp soy sauce
  • 7g potato starch + 14g water ( make a slurry)


  • Blanch the broccoli floret for two minutes then set aside
  • In a heated wok, drizzle about 1 1/2 Tbs of oil to coat the pan, at medium low heat. Then pour in the lightly beaten egg white, use a whisk to gently cook and fluff up the egg whites. Remove the egg whites from the pan when it is about 80 percent cooked. Let the residual heat cook the rest of it. Set aside the scrambled egg white.
  • Using the same pan, turn up the heat to medium high, add in the minced garlic, sauté for about a minute, add in all the carrots and sauté it further for about 2 minutes.
  • Add in all the clam broth, and let it come to a boil.
  • Add the soy sauce, abalone sauce and sugar. Followed by the slurry. This is to thicken the sauce. Let it come to a boil then turn off the heat
  • Add in the clams, followed by the blanched veggies and scrambled egg white. Stir well to combine
  • Serve hot.

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