Popping Clams With Sizzling Rice

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Minced garlic
2		Serrano or jalapeño chile peppers - thinly sliced
2		Green onions, including tops - thinly sliced
2 teaspoons	10ml	Chili paste
3 cups	711ml	Chicken broth
3		Clam juice - (8 oz ea)
1/4 cup	4g / 0.1oz	Chopped cilantro (Chinese parsley)
2 tablespoons	30ml	Fresh lime juice
2 teaspoons	10ml	Fish sauce
1/2 teaspoon	2.5ml	Sugar
16 teaspoons	80ml	Hard-shell clams - (to 20) - scrubbed (small)
1/4 lb	113g / 4oz	Seascallops - halved horizontally
1 cup	237ml	Sliced mushrooms
1		Firm tofu - (abt 16 oz) - drained, and
		Cut into 1/2" cubes
		Vegetable oil - for deep-frying
8		Two-inch square rice crusts - see * Note
		Cilantro (Chinese parsley) sprigs - for garnish

Recipe Instructions

* Note: Look for rice crusts in Chinese markets.

Place a wok or 6-quart pot over high heat. Add the vegetable oil, swirling to coat the sides. Add the garlic, chiles, green onions, and chili paste and cook, stirring, until fragrant, about 10 seconds. Add the chicken broth, clam juice, chopped cilantro, lime juice, fish sauce, and sugar. Bring to a boil. Add the clams; cook until the clam shells open, about 5 minutes. Add the scallops, mushrooms, and tofu and cook until the scallops turn opaque, about 2 minutes. Keep warm while preparing the rice crusts.

Set a wok in a ring stand and add oil to a depth of about 2 inches. Place over high heat until the oil reaches 375 degrees. Add the rice crusts, half at a time, and cook them, turning occasionally, until puffed, about 15 seconds. Lift the crusts out and drain them on paper towels.

Pour the clams and broth into a warmed serving bowl and carry it to the table. Bring the hot fried rice crusts to the table and carefully slide them into the broth. Garnish with cilantro sprigs.

This recipe yields 4 to 6 servings.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.