Pan-Seared Razor Clams

Name: Pan-Seared Razor Clams
Ingredients: 250g Shelled razor clams (washed of sand, drained, then marinated with salt, wine, and minced scallion-ginger); 2 Eggs (beaten until frothy); 40g Flour (for coating the clams); 6g Salt; 5g MSG; 10g Sugar; 15g Cooking wine; 25g Sesame oil (used in portions: 20g for frying the chili, remainder for drizzling); 100ml Chicken stock (for braising); 5g Minced scallion; 150g Rendered chicken fat (for pan-frying); 5g Minced ginger; 5g Cut Chinese garlic chives; 1 Dried chili (cut into segments, fried until crispy but not burnt)

A Korean dish made by coating razor clams in egg batter, pan-frying them, then braising. It features a pale yellow hue, a tender, flavorful texture, and a light, savory, mildly spicy taste.

Varies

Easy

0 favorites

Ingredients

Shelled razor clams (washed of sand, drained, then marinated with salt, wine, and minced scallion-ginger) 250g

Eggs (beaten until frothy) 2

Flour (for coating the clams) 40g

Salt 6g

MSG 5g

Sugar 10g

Cooking wine 15g

Sesame oil (used in portions: 20g for frying the chili, remainder for drizzling) 25g

Chicken stock (for braising) 100ml

Minced scallion 5g

Rendered chicken fat (for pan-frying) 150g

Minced ginger 5g

Cut Chinese garlic chives 5g

Dried chili (cut into segments, fried until crispy but not burnt) 1

Instructions

Marinate the Razor Clams

Wash the razor clams to remove all sand, drain thoroughly, then place them in a bowl. Marinate with salt, wine, and minced scallion-ginger, and coat all pieces evenly with flour.

Coat with Egg

Crack the eggs into a porcelain bowl and beat until frothy. Add the flour-coated razor clams to the bowl and mix well.

Pan-Fry

Heat a wok over high heat and add the rendered chicken fat. When the oil reaches a low-medium temperature (about 30% hot), use your hands to place three razor clams at a time into the wok, arranging them in a neat square pattern. Once laid out, slowly rotate the wok over low heat to pan-fry them gently. Flip and fry the other side, cooking both sides to a light golden yellow. Pour into a colander to drain off the oil.

Braise

Clean the wok and add 20g of sesame oil. Heat to about 40% hot (low-medium), add the dried chili segments, and fry until crispy but not burnt. Add the minced scallion and ginger, pour in the cooking wine, then add the chicken stock, MSG, and sugar. Place the pan-fried razor clams back into the wok and bring to a boil. When the sauce is nearly reduced, arrange the cut Chinese garlic chives on top of the clams, drizzle with the remaining sesame oil, remove from the heat, transfer to a large round serving plate, and serve immediately.