bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

Clams are eaten during the Lunar New Year because they symbolise prosperity. The clams can be stuffed in advance, refrigerated, then fried at the last minute.
Recipe
20 fresh clams, with shells about 4cm long
150 grams slightly fatty minced pork
50 grams fresh shrimp meat, chilled
3 fresh water chestnuts, peeled 
1 spring onion
5ml soy sauce
5ml rice wine
5ml sesame oil 
¼ tsp granulated sugar
1 tsp cornstarch
A pinch of fine sea salt and ground white pepper
Fine dry breadcrumbs, for coating
Cooking oil, for frying

Pour about 1cm depth of water into a wide pan and place it over a high flame.
When the water boils, add the clams and cover. Shake the pan occasionally and simmer the clams until they open.
Drain them then remove the clam meat from the shell.
Break the shells in half at the hinge and reserve about 30. Pat them dry.


Use a sharp knife to finely chop the clam and shrimp meat. Mince the water chestnuts and spring onion.
Mix the clams and shrimp with the minced pork.


Add water chestnuts, spring onion, soy sauce, rice wine, sesame oil, sugar, cornstarch, sea salt and white pepper.
Pack the mixture into the reserved clam shells, mounding it slightly.
Heat about 2cm oil in a skillet.
Pour the breadcrumbs into a shallow bowl. Dredge the tops of the clams in the breadcrumbs, pressing on them so they adhere to the meat.
When the oil reaches 180 degrees Celsius, fry the clams until the meat is cooked through and the breadcrumbs are medium brown.
Drain on paper towels then serve. Susan Jung

susan.jung@scmp.com
 


How to use oregano, and recipes that spotlight this ‘pizza herb’

How to use rosemary, and 3 recipes to make the most of its pungent flavour

How to use sage and 3 recipes that make the most of its savoury flavour

How tonka beans can add a touch of spice to your desserts (and sex life)

Susan Jung's recipes

Quick seafood recipe: fried stuffed clams

Photo: Jonathan Wong

Lifestyle

Food & Drink

Clams are eaten during the Lunar New Year because they symbolise prosperity. For this recipe, which takes just 15 minutes, the clams can be stuffed in advance, refrigerated, then fried at the last minute.
