The Fried bean sprouts and clams | Taugeh masak kerang Recipe is the sweetness of clams and mussels, as well as the ease of cooking them, makes them a favorite in any coastal region where their freshness can be assured. very simple dish consists of only a few ingredients, but the flavors are fantastic. Roll up your sleeves and enjoy there really is no elegant way of eating this.
Serves 4
Ingredients:
21⁄4lb (1kg) clams, scrubbed and
cleaned
11⁄4in (3cm) piece of fresh ginger
3 celery stalks, white central part
of stem only
3 tablespoons vegetable oil
2 fresh red chiles, seeded and
finely chopped
3 garlic cloves, inner green
shoots removed, thinly sliced
14oz (400g) bean sprouts, rinsed
1 tablespoon soy sauce
juice of 1 lime
1 small bunch of fresh cilantro,
leaves picked
salt and freshly ground
black pepper
Method:
1. Rinse the clams under plenty of cold running water. Remove any dirt or barnacles with a knife. Keep rinsing until the water is completely clear. Discard any clams that do not close when they are tapped on the work surface, as they are dead. Also discard any with an off odor or with broken shells. Cut the ginger into thin slices, then finely shred into thin matchsticks. Cut the celery into 13⁄4in (4cm) lengths, then cut these into matchsticks as well.
2. Heat a heavy pan large enough to hold the clams over a medium-high heat. Add half the oil, and fry half of the chile, garlic, and ginger for 1–2 minutes until fragrant. Add the clams and a splash of water to steam. Cover with a lid and cook over a high heat, shaking the pan occasionally, for 2 minutes.
3. Remove the lid, and stir the contents from the bottom. Cook for a further 2 minutes until the clams have all opened (discard any that do not). Set a colander lined with a clean piece of cheesecloth or dish towel over a bowl. Strain the clams, trapping any specks of grit or sand in the cloth, and reserve the strained cooking liquor.
4. Heat a wok over a medium-high heat, and add the remaining oil. Fry the remaining chile, garlic, and ginger for 1 minute until fragrant. Add the celery, and stir-fry for a further minute. Next, add the bean sprouts, and stir-fry vigorously for 1 minute. Finally, add the cooked clams, reserved cooking liquor, soy sauce, and lime juice.
5. Season with plenty of black pepper, and stir in the cilantro. Taste the sauce and adjust the seasoning. It should be hot, sweet, salty, and sour. Stir through, divide among four bowls, and serve immediately.
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| Fried bean sprouts and clams | Taugeh masak kerang |
