Hong Kong style clams.
KAM HEUNG CHAO GAP-LEI
金香炒蛤蜊
Two pounds of fresh clams.
One TBS dried shrimp, soaked.
Six cloves of garlic, chopped.
One small onion, chopped.
One TBS curry powder.
One TBS oyster sauce.
A generous splash of sherry.
a little soy sauce.
A few fresh green jalapenos.
Oil.
Saute the garlic, onion, and rehumidified shrimp till fragrant. Put the clams in the pan and stir-fry for a minute or two, then splash in the sherry to flame, stir in the curry powder, and add the oyster sauce and soy sauce. Stir, dump in the whole jalapenos, and cover for a few minutes till the clams open.
Garnish with a little chopped scallion.
Originally posted here; http://atthebackofthehill.blogspot.com/2014/06/gold-fragrance-stir-fried-clams.html
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