Clams in bean sauce (Chinese cooking for Australians)

 

• 1 kg fresh clams, in shells (or use mussels)
• 2 shallots or 1 small onion, finely chopped
• 6-8 cloves garlic, finely chopped
• 45 ml vegetable oil

Sauce

• 125 ml water
• 2 ml chicken stock powder
• 20 ml canned salted yellow beans in sauce
• 10 ml dry sherry
• 10 ml sugar
• 5 ml cornflour

Preparation

1. Wash clams (or mussels) well, brush with a stiff brush under cold water and rinse.
2. Mix sauce ingredients in a bowl.

Cooking

1. Heat oil in a wok and add clams (or mussels) with shallots and garlic ; cover and shake pan over medium-high heat until shells open.
2. Add bean sauce and bring to the boil ; simmer for 2 minutes.
3. Pick out shells which have not opened ; discard.
4. Transfer clams to a deep serving dish.
5. Add chopped red or green chilli during cooking, for a hotter dish.

BON APPÉTIT