Shanghai-Style Clams with Spring Onion and Ginger
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Ingredients
- 1000 g fresh clams, scrubbed
- 20 g fresh ginger, cut into fine strips
- 4 spring onions
- 3 tbsp chinese rice wine
- 1 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 155 kcal
- Protein
- 13.3 g
- Carbohydrate
- 5.4 g
- of which sugars
- 1.1 g
- Fat
- 7.8 g
- of which saturates
- 1.4 g
- Fibre
- 0.5 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the clams under cold water and discard any that are open and do not close when tapped.
- 2
Heat the groundnut oil in a large pan or wok with a lid and fry the fresh ginger for 30 seconds.
- 3
Add the clams, chinese rice wine and light soy sauce, then cover and cook over a high heat for 4 minutes, shaking the pan occasionally, until the clams have opened.
- 4
Discard any clams that remain closed.
- 5
Scatter with the spring onions, cut into lengths.
- 6
Serve immediately with steamed rice to mop up the broth.
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