Ingredients
- ***Sauce***
- 1.5 tbsp soy sauce
- 1.5 tbsp sesame oil
- 1.5 tbsp water
- 40 grams sugar
- 20 grams gochugaru
- 30 grams gochujang
- 3 garlic cloves (finely chopped)
- 1/4 spring onion (thinly sliced)
- ***Remaining Ingredients***
- 8 Good sized Razor clams (pre-cleaned)
- Packet of Vermicelli (bedding for clams)
- Spring onions (thinly sliced for garnish)
Method
- ***Sauce ***
- - Combine all sauce ingredients in a small mixing bowl and mix well until sugar is disolved. Keep aside.
- ***Main Dish***
- - Preheat a large wok with a steaming rack with enough water for steaming.
- - Place a medium saucepan to boil for the Vermicelli noodles.
- - Remove clam meat from shells but leave shells intact. Then place clam meat back in shell on both sides. This will give you 4 shells with double the meat.
- - Place clams on the steaming rack, cover, and steam for 2 minutes. At the same time, place vermicelli noodles in boiling water to cook for about 4-5 minutes (or until tender). Drain and set aside.
- - After clams have steamed for 2 minutes, spoon a teaspoon of sauce over each side of the clams. Replace the lid and steam for a further 3 minutes.
- ***Plating***
- - On the plating dish of choice, place a bed of the cooked vermicelli and sprinkle with a little extra gochugaru before placing the cooked clams on top.
- - Garnish with some finely sliced spring onions.
- - Finally – Dig in & enjoy!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
