Sautéed sea knives with black bean sauce from Kim Phat

Sautéed sea knives with black bean sauce

Ingredients

  • 2 pounds of razor clams, covered in water with 1 Tbsp of salt to remove sand and soaked for 30 minutes and rinsed
  • 2 tbsp of canola oil
  • 2 tbsp finely chopped ginger
  • 2 garlic cloves crushed and chopped
  • 4 tbsp of chopped onion
  • 2 tbsp of Chinese cooking wine
  • 2 Tbsp of black bean and garlic sauce
  • 4 tbsp of maple syrup
  • 1 tbsp of soy sauce
  • 1 tbsp of water
  • 3 branches of green shallots, cut into sections
  • 1 good handful of chopped cilantro

Preparation

1- In a large enough skillet, sauté the ginger, garlic and onion in a little canola oil over medium heat for a good minute. Add the cooking wine and let reduce a little.
2- Add the black bean sauce, maple syrup, soy sauce and water. Increase the heat, add the knives and close with a lid so the knives open into the mixture. Add water if necessary
3- When the knives are open, lower the heat and add the green onions and cilantro.

Clams

Water

Coriander

Soya Sauce

Maple Syrup

Black beans

Cooking Wine

Onion

Garlic

Canola oil

Ginger

Green Onion

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