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Hokkigai Arctic Surf Clams Stir Fry with Ginger and Scallions 薑蔥北極貝小炒食譜

Hokkigai Arctic Surf Clams Stir Fry with Ginger and Scallions 薑蔥北極貝小炒食譜
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5 from 13 reviews

Hokkigai Arctic Surf Clams Stir Fry with Ginger and Scallions 薑蔥北極貝小炒 is one of the quickest and easiest ways to cook this sweet, meaty seafood. While most people enjoy eating hokkigai sashimi or it as nigiri sushi, we like this super delicious, low fat, high protein Chinese surf clam recipe cooked.

Ingredients

Scale
  • 400g Arctic Surf Clams
  • 400g Cockle Clams
  • ½ lime, sliced
  • 3 stalks green onions, julienne
  • 1 thumb ginger (approximately 2 inches), julienne
  • 1/4 C water
  • 2 tsp chicken essence
  • 1 tsp corn starch
  • 1 tbsp Shaoxing wine
  • 2 teaspoon sesame oil
  • 100g bunch cilantro

Instructions

  1. Simply defrost the clams under running cold water.
  2. Slice and cut on the bias into halves and clean off the stomach part.
  3. Place the clams and lime slices in ice water for 5 minutes. By placing the clams with lime slices accentuates the faint sweet flavour.
  4. Remove from water and pat dry.
  5. Julienne green onions and ginger.
  6. Add chicken essence and corn starch to 1/4 cup of water and mix well. Set aside.
  7. Heat neutral tasting oil to a non-stick pan over medium-high.
  8. Add ginger and scallion and let it sweat for a few minutes.
  9. Add hokkigai arctic surf clams to the non-stick pan.
  10. Quickly add in Shaoxing wine and chicken essence, corn starch and water mixture to the pan. Mix well and remove from pan - do not over cook for more than 1 minute.
  11. Serve and garnish with cilantro.
  12. Lightly drizzle sesame oil if desired.

Equipment

Nutrition

Find it online: https://www.nomss.com/hokkigai-arctic-surf-clams-stir-fry/

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