Fried Clams with XO Chili Sauce

2018-10-15
  • Yield : 1
  • Servings : 4

The dish is spricy and memorable.

Tips : 1. Handle clam http://www.mycooknet.com/en/blog/cooktips/how-to-spit-the-sand-out-for-clam/ and http://www.mycooknet.com/en/blog/cooktips/what-is-the-key-point-to-cook-clams/ and http://www.mycooknet.com/en/blog/cooktips/what-clams-are-fresh/ and http://www.mycooknet.com/en/blog/cooktips/what-is-the-key-point-to-cook-clams/
2. XO Sauce is China Hong Kong style.

Ingredients

  • Clam 600g
  • Red perennial Chili(chopped) 1 pc
  • Garlic(minced) 1 tbsp
  • Ginger(minced) 1 tbsp
  • Oil 1 tbsp
  • Shaoxing Wine 2 tbsp
  • XO chili Sauce 1 tbsp
  • Spring Onion(chopped) some
  • SEASONINGS
  • Salt some
  • White Pepper Powder some

Method

Step 1

Rinse the clam and poach in water until the shell opens. Drain and cool down in cold water. Set aside.

Step 2

Heat some oil to fry the red perennial chili, garlic paste, ginger paste. Then, add in the clams and pour in the wine.

Step 3

Add in XO chili sauce. Mix well and place on dish. Sprinkle with some chopped spring onion and ready to serve.

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