Clams With Quick XO Sauce Recipe

Clams with quick XO sauce

  • serves 2
  • Easy

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

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Ingredients

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

XO SAUCE

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

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.

Nutritional Information

  • Kcals 464
  • Fat 30.3g
  • Saturates 3.1g
  • Carbs 18.3g
  • Sugars 12.6g
  • Fibre 2.8g
  • Protein 28.2g
  • Salt 5.2g
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