Stir-fried corn with fried clams and avocado
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Stir-fried corn with fried clams and avocado


Susan says

The corn for this dish can be served hot, warm or at room temperature, but the clams should be served straight out of the fryer. I love the contrast between the crunchy, sweet corn, the delicate crispness of the clam coating and rich umami of the clam meat, and the creaminess of the avocado.

For the corn
6 ears
fresh corn
15ml (1tbsp)
cooking oil, or as necessary
15ml (1tbsp)
fish sauce
garlic cloves, peeled and minced
1-2, or to taste
red bird's-eye chillies
5g (1tsp)
granulated sugar
10ml (2tsp)
fresh lime juice
ripe avocado
fresh coriander sprigs
For the clams
razor clams, about 12cm (4 ¾ in) long
fine sea salt
freshly ground black pepper
rough-flaked sea salt (such as Maldon or fleur de sel)
coating of choice: plain (all-purpose) flour, finely ground cornmeal, fine cracker crumbs or fine dried breadcrumbs
cooking oil, for frying

Use a sharp knife to cut the kernels from the ears of corn.


Mince the garlic cloves. Cut the bird's-eye chilli(es) in half lengthwise and scrape out and discard the seeds. Finely mince the chilli(es).


Put the fish sauce in a small mixing bowl. Add the sugar and stir to dissolve. Stir in the lime juice then taste a few drops of the mixture; if necessary, add more sugar or lime juice. Add garlic and chiili(es).


Heat a wok over a high flame and when it's hot add the oil. Swirl the wok so it is lightly coated with the oil.


When the oil is very hot, add the corn kernels. Use the wok spatula to spread the corn over the surface of the pan and leave undisturbed until some of the corn is lightly charred. Stir the corn together then repeat the the charring process two more times.


Add the fish sauce mixture to the wok and combine thoroughly. Turn off the flame and set aside while preparing the clams.


Detach the clams from the shells, and carefully snip away and discard the soft, dark parts.


Cut the clams lengthwise in two then cut each half into three pieces. Dry the clams with paper towels, then sprinkle lightly with fine sea salt and freshly ground black pepper.


Pour cooking oil to a depth of about 3cm (1 ¼ in) in a pan and heat to 170° C (340° F).


Dredge the clam pieces in the coating of choice and shake off the excess. Fry the clams several pieces at a time for about two minutes or until golden brown and cooked through. Drain on paper towels.


Spoon the corn onto serving plates and add the clam pieces.


Cut the avocado in half and scoop the flesh from the skin. Slice the avocado into thin pieces. Add avocado slices to each portion and sprinkle lightly with rough-flaked sea salt. Add some fresh coriander leaves to the plates and serve immediately.


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