Lala — clams with ginger and soy sauce
A small starter of clams stir-fried with ginger, fresh chilli and two soy sauces.
Active time20 min
Cooking5 min
Total20 min
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Ingredients
- 1 scallion
- 1 fresh red chilli
- 1 inch-long piece of ginger
- 283 g live cleaned shell-on clams
- 2 tbsp water
- 2 tbsp sunflower oil
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp sugar
- 1 tsp taucheo fermented soybeans — optional
Preparation
Use already purged clams. Scrub and rinse the shells under cold water, then drain. Discard broken shells and open clams that do not close when tapped. Peel the ginger and cut into thin strips. Deseed and chop the chilli. Wash and slice the scallion.
1 scallion1 fresh red chilli1 inch-long piece of ginger283 g live cleaned shell-on clams- colander
- knife
- chopping board
Heat the oil in a wok over high heat. Stir-fry the ginger and chilli until fragrant. Add the clams, then both soy sauces, sugar and optional taucheo if using. Add the measured water and stir-fry for about 5 min, until the shells open and the flesh is cooked. Discard clams that remain closed. Add the scallion, toss and serve immediately.
2 tbsp water2 tbsp sunflower oil2 tbsp light soy sauce1 tsp dark soy sauce½ tsp sugar1 tsp taucheo fermented soybeans — optional- wok
- spatula
Allergens
- Gluten
- Molluscs
- Soy
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites.