Agak Agak by Han Lee Shu;

Author:Han Lee, Shu;
Language: eng
Format: epub
Publisher: Hardie Grant Books (UK)
Published: 2024-05-07T00:00:00+00:00

Drunken La La with Rice Wine

La la, or clams, is one of those dishes that’s not just a joy to make; it’s a noisy, clattering joy to eat. The clams taste of the sea – salty, briny and sweet – so you don’t really have to do much else to make the dish taste good. Across cultures, cooks have combined clams with wine. This take on the classic combination makes use of Shaoxing rice wine, ginger and sesame oil for a wonderful, heady fragrance.

SERVES 2–3 AS A SIDE

500 g (1 lb 2 oz) fresh live clams

1 tbsp vegetable oil

thumb-sized piece (15 g/½ oz) ginger, peeled and thinly sliced

2 garlic cloves, thinly sliced

1 red bird’s eye chilli, chopped

100 ml (3½ fl oz/scant ½ cup) Shaoxing rice wine

2 tsp oyster sauce

1 tsp sesame oil

2 spring onions (scallions), thinly sliced diagonally

Rinse the clams well under cold running water. Chuck any with cracked shells and those that don’t close when tapped sharply. Place the rest in a large basin of cold water and leave to stand for 30 minutes. The clams will spit out any sand that might be present inside the shells.

Heat the oil in a wok set over medium–high heat. Add the ginger to fry, stirring for a few seconds, before adding the garlic and chilli to fry for another 30 seconds or so.

Turn the heat up to high, and tip the drained clams, rice wine, oyster sauce and sesame oil into the wok. Stir-fry for another minute until they are all coated with the sauce.

Cover and cook on medium heat until the clams have opened and released their juices. This will depend on the size and type of your clams, but should only take minutes. Remove any clams that have not opened. Stir the spring onions through and serve.

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