Ingredients:
500g fresh clams (La-la), washed and scrubbed
2 teaspoons sake (Can use white wine)
2 teaspoons mirin (Japanese sweet wine)
1 teaspoon rice vinegar
1 tablespoon cooking oil
1 teaspoon light soy sauce
1/2 green onion, chopped
1/2 thumb size ginger, julienned
2 cloves of garlic, chopped
Method:
- Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
- Heat a wok or large saucepan over high heat. Add oil and then ginger. When ginger is slightly brown, add chopped garlic and sauté till fragrant. Quickly pour in the sake, mirin and rice vinegar. Add the clams, then cover and cook until the clams open, about 3 to 4 minutes. Discard any clams that do not open.
- Remove any scum that forms on the surface using a spoon. Add soy sauce and drizzle some sake/ white wine At the side of the pan. Taste and adjust accordingly. Add in chopped green onions and off heat. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.
No comments:
Post a Comment