Pepper-Blasted Razor Clam Heads

Name: Pepper-Blasted Razor Clam Heads
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 350 g Razor clam meat; 400 g Vegetable oil; 3 g MSG; 10 g Winter bamboo shoots; 100 g Green and red chili peppers; 2 g Sesame oil; 150 g Clear broth; 4 g Garlic slices; 5 g Scallion segments; 2 g Cooking wine; 15 g Wet starch; 4 g Fine salt; 10 g Dried shiitake mushrooms

椒爆蛏头 (Stir-Fried Razor Clam Heads with Chili)

A renowned Yantai seafood dish with a savory, fresh flavor, tender texture, refreshing and non-greasy, and a mild spicy note.

20 min

Easy

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Ingredients

Razor clam meat 350 g

Vegetable oil 400 g

MSG 3 g

Winter bamboo shoots 10 g

Green and red chili peppers 100 g

Sesame oil 2 g

Clear broth 150 g

Garlic slices 4 g

Scallion segments 5 g

Cooking wine 2 g

Wet starch 15 g

Fine salt 4 g

Dried shiitake mushrooms 10 g

Instructions

Step 1

Cut the chili peppers, dried shiitake mushrooms, and winter bamboo shoots into strips about 4 cm long and 0.6 cm wide. Wash the razor clam meat and drain well. Combine the wet starch, fine salt, MSG, and clear broth to make a sauce.

Step 2

Add 400 g of oil to the wok and heat to about 90% hot. Flash-fry the razor clam meat until about 90% cooked, then remove and drain off the oil.

Step 3

Leave about 25 g of oil in the wok and heat to about 50–60% hot. Sauté the scallions and garlic to release their aroma, add the chili peppers, dried shiitake mushrooms, and winter bamboo shoots and stir-fry briefly. Splash with the cooking wine, then add the razor clam meat along with the prepared sauce. Quickly toss until the sauce coats everything in a glossy glaze, drizzle with the sesame oil and toss once more, then transfer to a plate and serve.