Popping Clams With Sizzling Rice
|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|
|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)|
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.