Fried Clams with XO Chili Sauce2018-10-15
- 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.
- 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
- Salt some
- White Pepper Powder some
Rinse the clam and poach in water until the shell opens. Drain and cool down in cold water. Set aside.
Heat some oil to fry the red perennial chili, garlic paste, ginger paste. Then, add in the clams and pour in the wine.
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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