Clams and scallops in a black bean sauce
This flavour-packed dish makes a tasty midweek meal.
Ingredients
For the jasmine rice
- 300²µ/10½´Ç³ú jasmine rice, well rinsed
- 1 tsp hot vegetable stock
For the clams and scallops
- 1 tbsp rapeseed oil
- 2 garlic cloves, crushed
- 2.5cm/1in fresh root ginger, peeled and grated
- 2 red chillies, deseeded and finely chopped
- 1 tbsp fermented black beans, rinsed and crushed
- 250g/9oz baby scallops (or large tiger prawns), shelled, coral removed and cleaned
- 400g/14oz little neck or small clams, scrubbed and debearded
- 2 tbsp Shaoxing rice wine or dry sherry
- 250ml/9fl oz hot vegetable stock
- 1 tbsp reduced-salt light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp cornflour mixed with 2 tbsp cold water
For the Chinese vegetables
- ½ Chinese leaf, cut into 1cm/½in thick slices
- 3 small heads of tatsoi or other Chinese greens, cut into thin slices
For the garnish
- oil, for frying
- 100²µ/3½´Ç³ú kale, cut into very thin slices
- pinch caster sugar
- pinch sesame seeds
- 1 tbsp dried shrimp, deep-fried and ground
- 4 edible flowers
- 4 tsp chopped fresh garlic chives
- 2 spring onions, sliced into strips and soaked in iced water for 5 minutes
Method
For the jasmine rice, place the rice in a large saucepan and cover with 600ml/20fl oz water and the stock. Bring to the boil and then turn the heat down to low. Cover with a tight-fitting lid and cook for 15 minutes, or until the rice is fluffy. Keep the lid on until ready to serve.
For the clams and scallops, heat the oil in a wok over a high heat until smoking. Add the garlic, ginger, chillies and black beans and stir-fry for 10 seconds. Add the scallops and cook, gently tossing, for 10 seconds. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams to the wok and cook, gently tossing, until the clams have opened. Season with the Shaoxing rice wine and discard any clams that remain closed. Add the stock and bring to the boil. Add the soy sauces and stir in the blended cornflour to thicken the sauce.
For the Chinese vegetables, bring a saucepan of water to the boil and blanch the Chinese leaf and greens. Remove from the pan and plunge into iced water then drain and set aside.
To make the kale garnish, heat some oil in a deep saucepan until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the kale and fry until crispy. Remove carefully using a slotted spoon and transfer to kitchen towels to drain. Sprinkle with the caster sugar and sesame seeds.
To serve, place the rice on a large serving dish. Top with the Chinese vegetables and the clams and scallops. Sprinkle over the ground shrimp, edible flowers, garlic chives, spring onions and crispy kale. Serve immediately.
