Name: Savoury Clams and Pork in Lettuce Cups
Yield: Serves 4
Cuisine: China
Ingredients: 1 teaspoon sugar; 1 teaspoon plus 2 tablespoons Shaoxing rice wine or dry sherry; 1 tablespoon oyster sauce; 2 tablespoons finely chopped shallots; 3 tablespoons finely chopped spring onions; 1 teaspoon sesame oil; 225 g (8 oz) minced pork; 1 tablespoon finely chopped fresh root ginger; 1 tablespoon coarsely chopped garlic; 1 kg (2½ lb) fresh live clams, well scrubbed; 225 g (8 oz) iceberg lettuce; 1 teaspoon cornflour; 150 ml (5 fl oz) water; ½ teaspoon freshly ground white pepper; 1 teaspoon light soy sauce; 1½ tablespoons groundnut oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

This recipe is typical of Chinese dishes, where cooks often stir-fry seafood combined with a small amount of minced pork. The result is a rich savoury mixture that is extremely tasty. Only the freshest, preferably live, clams should be used.

Here the mixture is served with fresh lettuce leaves, which provide a crisp contrast to the soft clam and pork mix. Each guest puts a portion of the clam and pork mixture into a hollow lettuce leaf and then eats it with their fingers.