Dai Pai Dong Style Wok Tossed Clams
1kg - Fresh Clams
1 - 5cm knob of Ginger, julienned
2 cloves - Garlic, finely sliced
2 - Spring Onions, cut into 4cm strips
½ bunch - Coriander
2 tbsp - Neutral Cooking Oil
1 tbsp - Light Soy
1 tsp - Sesame Oil
1 tbsp - Black Bean and Garlic Paste
3 tbsp - Chicken Stock
3 tbsp - Chinese Cooking Wine
½ tsp - Dark Soy
1 tsp - Chili Paste (to taste)
1 tsp - Sugar
1. To start soak clams in ice cold water for 1 hour, this will allow them the release any sand or grit.
2. As always with wok cooking it’s best to get everything ready before you begin the cooking process. So, get all your ingredients measured up and the garlic, ginger, and spring onions prepped.
3. Heat a wok to a very high heat, add in both oils, ginger and garlic and toss for 15 seconds until fragrant. Add in the black bean paste, chili paste, drained clams, cooking wine, chicken stock, sugar, and both then light and dark soy sauces. Give another vigorous toss cover with a lid and steam in the sauce for 5 minutes or until clams open. Finish with spring onions and some of the coriander (save some to garnish) and give it a final toss and allow to cook for a further couple of minutes.
4. This is a rather simple Hong Kong Style dish, so just serve with rice and enjoy. It’s the perfect dish to have in the middle of the table at your next dinner party. :)