Razor Clams with Black Bean Chilli

Name: Razor Clams with Black Bean Chilli (豉椒蟶子)
Yield: Serves 3–4
Cuisine: Chinese
Ingredients: 100 ml (3½ fl oz/⅓ cup) chicken stock; 1 teaspoon sugar; ½ tablespoon hoisin sauce; 1 tablespoon Shaoxing rice wine; 1 tablespoon light soy sauce; ½ tablespoon oyster sauce; vegetable oil, for frying; fresh coriander (cilantro) leaves, to garnish; 12 fresh razor clams (swapsies: 500 g/1 lb 2 oz fresh mussels); 12 fresh razor clams (swapsies: 500 g/1 lb 2 oz fresh mussels); 1 fresh red chilli; 2 teaspoons preserved fermented black beans; 1 spring onion (scallion); 1 spring onion (scallion); ½ a thumb-size piece of ginger; 2 cloves of garlic

豉椒蟶子

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

2 cloves of garlic
½ a thumb-size piece of ginger
2 teaspoons

Asia
Hong Kong (China)
Main course

Method

Finely chop the garlic and ginger, then ideally put into a mortar, or alternatively a food processor. Wash the fermented black beans, and add to the mortar or food processor and crush together to form a paste. Finely chop the red chilli and spring onion (scallion), keeping them separate. Combine all the sauce ingredients in a small bowl or ramekin.

Soak the razor clams in salted cold wa