Recipe Ingredient
- 200g fresh razor clams
- 50g finely chopped garlic
- 1/2cup oil
- Sauce:
- 1tbsp light soy sauce
- 1tbsp oyster sauce
- 1tbsp Maggi concentrated chicken stock
- Dash of pepper
- 1tsp Shao Hsing Hua Tiau cooking wine (optional)
- 5-6tbsp water
- Garnishing:
- Chopped spring onions
- Chopped red chilly
Instructions
- Fry chopped garlic in 1/2 cup oil until golden and crispy and set aside. Take 1½ tbsp of the oil and combine with the sauce ingredients in a small bowl. In a pot, bring the sauce to a quick boil.
- Clean razor clams. Remove the meat from the shells. Place the meat on the opened-up shells. Steam over rapid boiling water for four to five minutes. (Do not overcook or steam the clams as the meat will turn rubbery.) After steaming, pour away any excess liquid. Pour the sauce over the clams.
