I took this photo in Taipei, at a street market, last December. Clams on the bottom left are about twice the size of the ones from the beer house.
2.25 lbs Live Manila Clams
1 tbsp fermented black beans, soaked, drained and smashed
1 tsp black bean garlic sauce
2 tsp soy
1 tbsp rice wine
2 tsp sugar
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp red pepper flakes
1 tbsp sliced scallions
Rinse clams, but do not soak in water. In a hot wok, saute garlic, ginger and red pepper flakes until fragrant. Add in clams and smashed black beans. Toss several times to fry the clams. Add in remaining ingredients and continue to toss the clams. As they cook and open, transfer them to a dish. Once all clams are cooked, simmer sauce another minute or so and add a thickening agent of cornstarch and water to thicken the sauce slightly. Discard any clams that do not open. Return the clams along with the sliced scallions to the wok and toss quickly just to coat. Salty, briny, and fresh. Oh so good.
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