Stir-Fry Clams with Bean Paste
Ingredients:
600g fresh clams
2 tbsp oil
2 cloves garlic
1 tbsp Double Camel Bean Paste (Tau Ceong)
1 red chilli
2 tbsp water
2 tsp sugar
1 tbsp chopped spring onions
Instructions:
- Clean and scrub the clams, rinse with water and set aside.
- Heat up a wok and add the oil.
- Stir-fry the garlic until aromatic, then add the bean sauce and chopped red chillies. Stir to blend well.
- Add the clams into the wok, followed by the water. Stir continuously until the clams start to open.
- Add the sugar and spring onions and continue to cook until all clams are open. Dish out and serve immediately.
