Curry Clam Meat
This Curry Clam Meat dish is prepared by simmering clam meat with potatoes and curry powder, resulting in a golden hue, savory flavor, and mild spicy kick.
Ingredients
Clean clam meat
1000g
Potato (cut into chunks)
250g
Green onion (some shredded, some cut into segments)
As needed
Ginger (some shredded, some cut into pieces and lightly smashed)
As needed
Sugar
As needed
Cooking wine
As needed
Curry powder
As needed
White pepper powder
As needed
Refined salt
As needed
Cooked lard
As needed
Instructions
1
Preparing the potato
Cut part of the green onions into shreds and the rest into segments. Cut part of the ginger into shreds and the rest into pieces and lightly smashed. Cut the potato into chunks. Place a wok over medium heat, add cooked lard, and when the oil is about 50% hot, add the potatoes and fry for about 1 minute, then drain in a colander.
2
Preparing the clam meat
Pound the edges of the clam meat with a stick to loosen, then wash clean. Place a wok over high heat, add water, and once boiling, add the clam meat. When the water reboils and turns milky white, remove and rinse with water, then cut into long pieces. Strain the original broth to remove impurities and set aside. Place the wok over high heat, add the clam broth, then add the clam meat, green onion segments, ginger pieces, and cooking wine. Once boiling, reduce to low heat and simmer until about 90% tender, then remove and discard the green onion and ginger.
3
Braising into a finished dish
In the remaining oil in the original wok, add the shredded green onion and ginger, stir-fry until just fragrant, then add curry powder, salt, potato, clam meat, and the original broth, stir-fry a few times, then add sugar and white pepper powder, cover with a lid, and cook over high heat until the sauce thickens. Remove from heat, plate, and serve.
