Wasabi Arctic Surf Clam

Name: Wasabi Arctic Surf Clam
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3 Arctic surf clams (thawed, rinsed in cold boiled water to remove the yellow innards, drained and cut into strips); 1 Mini cucumber (cut into strips); half tsp Sichuan peppercorns (washed and crushed with the back of a knife); 2 tbsp Light soy sauce; 1 Wasabi paste (1-inch long piece)

This cold tossed dish pairs shredded Arctic surf clam with cucumber shreds, dressed with a blend of Sichuan peppercorn oil and wasabi light soy sauce.

20 min

Easy

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Ingredients

Arctic surf clams (thawed, rinsed in cold boiled water to remove the yellow innards, drained and cut into strips) 3

Mini cucumber (cut into strips) 1

Sichuan peppercorns (washed and crushed with the back of a knife) half tsp

Light soy sauce 2 tbsp

Wasabi paste (1-inch long piece) 1

Instructions

Prepare the ingredients

After thawing the arctic surf clams, rinse them in cold boiled water to wash away the yellow innards, drain well, and cut into thin strips. Cut the mini cucumber into thin strips and toss together with the clam strips.

Mix the sauce

Wash the Sichuan peppercorns and crush them with the back of a knife. Dissolve the wasabi paste in the 2 tbsp of light soy sauce.

Drizzle the sauce

Heat a small amount of oil in a wok, add the crushed Sichuan peppercorns, and fry until fragrant. Turn off the heat, pour the wasabi–soy mixture into the peppercorn oil, and stir to combine. Pour the dressing over the clam and cucumber strips, toss lightly, and transfer to the refrigerator. Chill for 30 minutes before serving.