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Wednesday, September 29, 2010
豉椒炒蜆 (Fried Clams w/ Black Bean Sauce) @ 12:41 AM
So, I had a potluck today at a friend's place and someone made Fried Clams with Black Bean Sauce. It was delicious! And I asked about the actual way to make it, but this friend of mine just told me what ingredients was used to make it, and not the exact portion. But I guess you can never be exact with a Chinese dish because everyone likes their dish differently. So I've searched up some recipes and I found this. You don't have to follow it exactly, but it's a good start to follow?! Ingredients with (*) can be optional. But yeah! it was really spicy for me, but everyone is different. I hope you enjoy it! After all, this is my first seafood dish! :)
Ingredients:
- 2 pounds of clams
- 6 cloves of garlic
- Some finely shredded ginger
- 2 tbsp fermented black beans (豆鼓)
- 1 tbsp chopped shallot
- 1 red chili pepper*
- 1/4 cup chopped scallion, white and green parts
*optional: you don't have to put it in if you don't like it spicy!
Seasoning: (Mix this all together)
- 2 tsp ground bean sauce / salted soybean (豆辧醬)
- 2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp chicken powder
- 1 tsp oyster sauce
- 1/2 tsp soy sauce
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1 tbsp Shaoxing wine (紹酒)
Procedure:
1. Wash the clams in several changes of cold water, discarding any open clams. Scrub the shells and remove as much grit as possible. Rinse well. Drain the clams in a colander.
2. Heat up your wok or skillet over high heat until hot but not smoking. Add the right amount of vegetable oil, ginger, garlic, shallots, and stir-fried until fragrant. Add a bit more vegetable oil, fermented black beans and clams, and stir-fry until the shells just begin to open. Add red chili peppers and combine it to the rest of the skillet or wok.
3. Add the seasoning that was mixed at the beginning and cover 2 to 3 minutes, or until some of the shells have opened.
4. Transfer the opened clams to a platter and continue stirring the unopened clam, on high heat until all the clams have opened and the broth is reduce slightly (this takes about 3 to 4 minutes).
5. Discard any unopened clams. Add some scallion, stir until wilted, then pour the sauce over the clams. Serve immediately.
* reference : http://hk.myblog.yahoo.com/mamasurewin/article?mid=219 , http://www.vietworldkitchen.com/blog/2010/05/stirfried-clams-with-spicy-bean-sauce-recipe.html
