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Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel half an onion and slice it into strips; smash 3 garlic cloves and mince finely.
Watch out
Keep fingers tucked in while slicing onions and smashing garlic to avoid knife slips.
Finely chop 1 red chilli and set aside.
Watch out
Do not touch your eyes after chopping chilli, otherwise the spicy juice will cause burning irritation.
Rinse 1 tbsp fermented black beans with water and coarsely chop them.
Watch out
Make sure to rinse black beans first to remove excess salt, otherwise the dish will become overly salty.
In a measuring cup, mix 50ml chicken stock, 1 tbsp oyster sauce, 1/2 tsp light soy sauce, 1/4 tsp dark soy sauce, 1/4 tsp sugar, and 1 tsp sesame oil. In a small dish, mix 3 tsp cornstarch with 3 tbsp water to make cornstarch slurry.
Watch out
Pre-mixing the sauce prevents rush during stir-frying, otherwise the clams will overcook and become rubbery.
Keep your hands at a safe distance when pouring boiling water to prevent steam or hot water burns.
Place 10 cleaned Scottish razor clams on a wire rack. Pour boiling hot water directly over the clam flesh until it shrinks and tightens. Immediately rinse with cold running water to stop cooking and drain.
Watch out
Rinse with cold water immediately after scalding, otherwise residual heat will overcook the clams.
Hot oil may splatter when ingredients are added; pour them carefully and keep distance.
Heat wok over medium heat with 1 tbsp oil until smoking. Add sliced onion, minced garlic, and black beans. Stir-fry for 2 minutes until light golden, then stir in 1 tsp ground bean sauce until fragrant.
local_fire_departmentMedium heat, stir-fry about 2 minutesWatch out
Keep an eye on heat when stir-frying garlic, otherwise burnt garlic turns bitter.
Add chopped red chilli, stir-fry over medium heat for 30 seconds until chilli aroma is released.
local_fire_departmentMedium heat, stir-fry about 30 secondsWatch out
Do not fry chilli for too long, otherwise harsh spicy fumes will cause coughing.
Turn heat to medium-high. Add the blanched razor clams and stir-fry briskly for about 3 minutes until clams absorb aromatics.
local_fire_departmentMedium-high heat, stir-fry about 3 minutesWatch out
Stir-fry gently with clams in shell to avoid cracking shells into small sharp fragments.
Pour in the pre-mixed seasoning sauce. Stir-fry and spoon the sauce continuously over the clam meat until reduced and flavor absorbed.
local_fire_departmentMedium-high heat, fry until sauce slightly reducesWatch out
Spoon sauce over clams repeatedly while stir-frying, otherwise sauce pooled at the bottom will burn.
Push clams to the side of the wok. Re-stir the cornstarch slurry and pour about half of it into the sauce in the center to thicken. Stir-fry clams into the thickened glaze, turn off heat immediately, and plate to serve.
local_fire_departmentMedium-high heat to thicken, then turn off heat immediatelyWatch out
Re-stir slurry before adding, pour gradually to prevent sauce from becoming overly thick and lumpy.
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