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Popping Clams With Sizzling Rice

Magical.Palate's picture
Ingredients
  Minced garlic 1 Teaspoon
  Serrano chili peppers/Jalapeno chile peppers 2 , thinly sliced
  Green onion with tops 2 , thinly sliced
  Chili paste 2 Teaspoon
  Chicken broth 3 Cup (48 tbs)
  Clam juice 24 Ounce (3 Bottles, 8 Ounce Each)
  Chopped cilantro 1⁄4 Cup (4 tbs) (Chinese Parsley)
  Fresh lime juice 2 Tablespoon
  Fish sauce 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Hard-shelled clams 20 Small, scrubbed
  Sea scallops 1⁄4 Pound, sliced horizontally in half
  Sliced mushrooms 1 Cup (16 tbs)
  Firm tofu 1 Pound, drained and cut into 1/2-inch cubes (1 Package)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Rice crust squares 8 (2 Inch)
  Cilantro sprigs 1 (Chinese Parsley, For Garnish)
Directions

1. Place a wok or 6-quart pot over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the garlic, chiles, green onions, and chili paste and cook, stirring, until fragrant, about 10 seconds. Add the chicken broth, clamjuice, chopped cilantro, lime juice, fish sauce, and sugar. Bring to a boil. Add the clams; cook until the clam shells open, about 5 minutes. Add the scallops, mushrooms, and tofu and cook until the scallops turn opaque, about 2 minutes. Keep warm while preparing the rice crusts.
2. Set a wok in a ring stand and add oil to a depth of about 2 inches. Place over high heat until the oil reaches 375°. Add the rice crusts, half at a time, and cook them, turning constantly, until puffed, about 15 seconds. Lift the crusts out and drain them on paper towels.
3. Pour the clams and broth into a warmed serving bowl and carry it to the table. Bring the hot fried rice crusts to the table and carefully slide them into the broth. Garnish with cilantro sprigs.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Clam

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