Stir Fry Clam In Oyster Sauce 香炒蚝汁啦啦／蛤蜊 - Clam meat is tender, delicate and easy to cook as it pick up flavours quickly. They are perfect for stir frying in a good quality wok - Song Cho Ideal Wok, that's what I used to stir fry these flavourful, juicy and delectable clams.
The IDEAL Wok is a flat based stainless steel wok that can be used to do more than just simple stir-frying. It is a multiply stainless steel wok without chemical coating, so it's safe to use in any cooking and deep frying.
Thanks to Song Cho Singapore for sending this wok to me. :)
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FEATURES:
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Ingredients:
材料
1 kg Clam 啦啦／蛤蜊 1公斤
2 tbsp Salt 盐 2汤匙
2 litre Water 水 2公升（可以用清水或米水）
30g chopped Shallot 小葱头 30克，剁碎
1 chopped Red Chili/ Bird's Eye Chili 红辣椒／指天椒 1条，剁碎
20g chopped Garlic 蒜茸 20克
1 tbsp chopped Ginger 姜碎 1汤匙
1 tbsp Oyster Sauce 蚝油 1汤匙
1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙
2 tbsp chopped Spring Onion 青葱碎 2汤匙
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
步骤
1. Pour water and salt in a large bowl, add in clam, let it soak for 2 hours to expel sand. Remove clam and rinse under running water, drain and set aside.
把盐加入水，将啦啦／蛤蜊浸泡在水里2小时，然后用清水冲洗干净，备用。
2. Add water in Song Cho Ideal Wok until half full, bring to the boil over high heat. Add in clam. When most clams have opened, remove from heat. Discard any unopened clams. Break off and discard the top shells of the opened clams. Set aside.
松厨IDEAL万能锅加入半锅水，大火煮滚。加入啦啦／蛤蜊。当大部分的啦啦／蛤蜊打开后，熄火。待凉一些就把啦啦／蛤蜊的上壳去掉。没开的啦啦／蛤蜊丢掉。
3. Heat some oil in Song Cho Ideal Wok, add shallot, garlic, ginger and chili, fry until fragrant. Stir in clams, add oyster sauce and wine.
烧热油，加入小葱头，蒜头，姜和辣椒，爆香。加入啦啦／蛤蜊，翻炒。然后加入蚝油和酒。拌炒。
4. When the sauce is thicken, stir in spring onion. Remove from heat and serve right away.
收汁，加入青葱碎，拌均。即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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~ Special thanks to Song Cho Singapore ~
Some feedback from those who have tried this recipe:
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| Feedback from Esin Chua |
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| By Esin Chua |
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| By Corrine Tpw |
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| By Corrine Tpw |
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| Feedback from Corrine Tpw |
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