Olive Magazine
Clams With Quick XO Sauce Recipe

Clams with quick XO sauce

Published: September 18, 2017 at 3:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Give these clams a go, they come with a quick and punchy XO sauce. XO sauce originates from Hong Kong and is traditionally made with dried shrimps and scallops. We’ve substituted these for shrimp paste, which is available in all large supermarkets

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal464
fat30.3g
saturates3.1g
carbs18.3g
sugars12.6g
fibre2.8g
protein28.2g
salt5.2g
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Ingredients

  • 1kg clams, cleaned
  • 50ml shoaxing rice wine
  • a small bunch coriander, finely chopped

XO SAUCE

  • 50ml vegetable oil
  • 3 slices prosciutto, finely shredded
  • 1 shallot, finely diced
  • 3 cloves garlic, finely chopped
  • a thumb-sized piece ginger, finely chopped
  • 1 tbsp dried chilli flakes
  • 1 tsp shrimp paste
  • 1 tbsp soy sauce
  • 1 tbsp soft brown sugar

TO SERVE

  • bread

Method

  • STEP 1

    For the XO sauce, put the vegetable oil, prosciutto and shallot in a pan and fry for 8-10 minutes until crisp. Add the garlic, ginger, chilli flakes and shrimp paste, and cook for 2 minutes, then add the soy and sugar, and simmer gently for 5-10 minutes.

  • STEP 2

    Heat a large pan and tip in the clams and shaoxing rice wine. Put on a lid and cook for 3-4 minutes, shaking the pan regularly, until most of the clams have opened. Pour in the XO sauce and cook for 1 minute or until all of the clams have opened (discard any unopened clams). Sprinkle with coriander and spoon into a serving bowl. Serve with bread for mopping the juices.

XO sauce originates from Hong Kong and is traditionally made with dried shrimps and scallops. We’ve substituted these for shrimp paste, which is available in all large supermarkets.

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