Steamed Bamboo Clams with Vermicelli

Mains
Noodles
Seafood

Easy Level:

Slightly less easy

Cook Time:

30 Mins

Servings:

3

Big juicy fresh bamboo clams, a favourite among seafood lovers. Using cantonese steaming method, the soya sauce and Shaoxing wine enhances the sweet flavours of the calms. Top with fried garlic and diced chilli to give more flavour to sweet juicy bamboo clams. Simple to make and so good, we can’t wait to sink our teeth in it once it was steamed.
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
large bamboo clams
0.00
large bamboo clams
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
bulb
bulb
garlic (minced)
0.00
bulb
bulb
garlic (minced)
0.00
g
g
vermicelli (soaked)
0.00
g
g
vermicelli (soaked)
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
shaoxing wine
0.00
tbsp
tbsp
shaoxing wine
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tbsp
tbsp
chicken stock
0.00
tbsp
tbsp
chicken stock
0.00
red chilli (deseeded and diced)
0.00
red chilli (deseeded and diced)
Cilantro to garnish
Cilantro to garnish

Steps

1

Using a sharp knife, cut along the top seam of the bamboo clam. The shell will open. Cut along the shell, between the meat and shell, to separate the flesh from the shell. Remove the meat from the shell. Cut and discard the dark intestinal tract. Set aside in a bowl. Once done place it in the fridge until you are ready to cook.
Using a sharp knife, cut along the top seam of the bamboo clam. The shell will open. Cut along the shell, between the meat and shell, to separate the flesh from the shell. Remove the meat from the shell. Cut and discard the dark intestinal tract. Set aside in a bowl. Once done place it in the fridge until you are ready to cook.
Mark as completed

2

Clean the shells and place on a steaming dish.
Clean the shells and place on a steaming dish.
Mark as completed

3

In a bowl, mix 1½ tbsp light soya sauce, 1 tbsp shaoxing wine, 1 tbsp sesame oil, ⅛ tsp pepper ,½ tsp sugar and 2 tbsp chicken stock.
In a bowl, mix 1½ tbsp light soya sauce, 1 tbsp shaoxing wine, 1 tbsp sesame oil, ⅛ tsp pepper ,½ tsp sugar and 2 tbsp chicken stock.
Mark as completed

4

Heat up 5 tbsp of oil and fry minced garlic until fragrant and golden in colour. Strain and set aside. Keep garlic oil for future use
Heat up 5 tbsp of oil and fry minced garlic until fragrant and golden in colour. Strain and set aside. Keep garlic oil for future use
Mark as completed

5

Put a layer of the vermicelli on the shells followed by the bamboo clam meat.
Put a layer of the vermicelli on the shells followed by the bamboo clam meat.
Mark as completed

6

Spoon some of the soya sauce mixture over the bamboo clam.
Spoon some of the soya sauce mixture over the bamboo clam.
Mark as completed

7

Sprinkle crispy fried garlic and diced chillies on top.
Sprinkle crispy fried garlic and diced chillies on top.
Mark as completed

8

Steam for 4 minutes or until the clams turns opaque. Do not oversteam as the meat will turn rubbery.
Steam for 4 minutes or until the clams turns opaque. Do not oversteam as the meat will turn rubbery.
Mark as completed

9

Garnish with coriander and serve immediately
Garnish with coriander and serve immediately
Mark as completed

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