Ingredients:
- Clams - 1kg
- Shallots - 1 tbsp (sliced)
- Garlic - 2 cloves (minced)
- Ginger - 1 tbsp (shredded)
- Spring Onion - 3 stalks (chopped)
- Chili - sliced
- Coriander - garnish
Seasoning:
- Shaoxing wine - 1 tbsp
- Oyster sauce - 2 tbsp
- Sugar - 1 tsp
- Soy sauce - 1 tsp
- Dark soy sauce - 1 tsp
- Pepper (to taste)
Others:
- Corn starch - 1 tsp
- Water - 2 tbsp
Method:
- Soak clams in saltwater for two or three hours to ensure they are thoroughly clean, rinse with water, drain and set aside.
- Boil clams until shells are open, drain and set aside.
- Add oil into Buffalo Pro Chef Plus, add in shallots, garlic, ginger, and half of the spring onion. Select “Stir Fry” function, tilt the pot and cook with preset time (15 minutes).
- Add in clams after 3-5 minutes, pour in seasoning and red chili then continue cooking.
- Add in the remaining spring onion, thicken sauce with starch water. Serve with coriander.
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