This recipe is one of my family’s favourite. It is so good that you would definitely want to add an extra rice. It is a common dish in cantonese restaurant. Ingredients are not that expensive, but would cost so much in a Chinese restaurant. I recently ordered one at a restaurant at Chevron, but was disappointed with how small the serving was, not to mention the price, I felt that the taste was quite bland as well. So after a few days I bought some clams and made this dish. Everyone had a satisfied meal. Cravings were satisfied ! 🙂

Ingredients

• 1 kg clam (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
• 1 tbs spicy black bean paste ( I used Lee Kum Kee brand)
• 40g oyster sauce
• 2 tbs rice wine
• 3 tsp sugar
• 2 minced garlic bulbs
• 2 minced shallots
• 4 slices ginger
• 2 tbs oil
• 1 long red chili chopped (if you want spicier, use th bird eye chili)
• 1 cup water (about 240ml)
• 15g potato starch + 30g water (make a slurry)

Method

• In a heated wok, drizzle 2 tablespoon of oil, stir fry the shallots, garlic and ginger at medium high heat for about a minute.
• Add the chili, spicy black bean sauce, followed by the clam, add the rice wine, and stir fry for about a minute.
• Add the water, oyster sauce and sugar.
• Stir until well combined. Let it come to boil. At this point, all the clams will be open.
• Add the slurry. Continue to stir while pouring the slurry until the sauce thickens. Make sure it is evenly distributed within the liquid. Turn off the fire. Serve hot.