Chiu Chow Chilli Oil Clams
Dive into a bowl of spicy, savory goodness with these Chiu Chow Chilli Oil Clams! Succulent clams are cooked to perfection in a wok with fragrant ginger, garlic, and black bean sauce, then tossed in a fiery chili oil and oyster sauce blend. Topped with colorful capsicums and a sprinkle of fresh coriander, this dish is an explosion of flavor and texture.
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Chiu Chow Chilli Oil Clams
Servings: 4
Savor the irresistible flavors of Chiu Chow Chilli Oil Clams! Tender clams infused with aromatic spices, fiery chili oil, and a hint of oyster sauce. A quick and easy dish that's bursting with umami.
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Ingredients
Main Ingredient
- 400 g clams
- 50 g red capsicum diamond cut
- 50 g yellow capsicum diamond cut
- 10 g spring onion 4cm long
- 5 g ginger minced
- 1 tablespoon garlic minced
- 1 tablespoon black bean
- 1 long red chilli
- A handful coriander
Seasoning sauce
- 1 tablespoon Lee Kum Kee Chiu Chow Style Chilli Oil
- 1 teaspoon Lee Kum Kee Panda Brand Oyster Sauce
- 2 teaspoons Lee Kum Kee Premium Soy Sauce
- 1 teaspoon sugar
- Pinch of salt
Thickening liquid
- 1 teaspoon potato starch
- 80 ml water
Equipment Used
Instructions
- Cut all the vegetables and set aside.
- Combine the seasoning ingredients in a bowl and set aside.
- Fill a pot with enough water to cook the clam. Bring the water to a boil, then cook the clam for 5 minutes until all open the shells. Strain clams and set aside.
- Heat oil in a hot wok over medium heat. Add ginger, garlic, and black bean stirfry for about 20 seconds until fragrant. Add seasoning sauce, and stir-fry until all ingredients mix well and fragrant.
- Add clams, red and yellow capsicum and toss until all is well combined.
- Cover and cook for 30 seconds.
- Open the lid, add thickening liquid into the wok, mix well, cook for 20 seconds and reduce the sauce a little bit.
- Serve the clams in a bowl, and pour the sauce over the clams. Garnish with red chilli and julienne spring onion.
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