Clams with quick XO sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1kg clamscleaned
- 50ml shoaxing rice wine
- a small bunch corianderfinely chopped
XO SAUCE
- 50ml vegetable oil
- 3 slices prosciuttofinely shredded
- 1 shallotfinely diced
- 3 cloves garlicfinely chopped
- a thumb-sized piece gingerfinely chopped
- 1 tbsp dried chilli flakes
- 1 tsp shrimp paste
- 1 tbsp soy sauce
- 1 tbsp soft brown sugar
TO SERVE
- bread
Nutrition: per serving
- kcal464low
- fat30.3g
- saturates3.1g
- carbs18.3g
- sugars12.6g
- fibre2.8g
- protein28.2g
- salt5.2g
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.
