Clams in XO sauce | Luke Nguyen recipes


For the XO chilli sauce, preheat a char-grill or grill plate to medium-high. Grill the dried squid till crisp. Scrape off any charred elements with a pointy knife.

In a meals processor, blitz the squid, anchovy, scallops and shrimp till finely chopped.

Warmth a wok or over medium-high warmth. Add oil and garlic and cook dinner simply till golden. Add the seafood combination, oyster sauce and sugar. Scale back the warmth to low and cook dinner for 1 hour, stirring each 10 minutes and skimming all of the impurities off the highest. To complete, add the chook’s eye chilli, chilli oil, chilli flakes and fried shallots and stir once more. Take away from the warmth and put aside.

Place a wok over excessive warmth. Add the oil and garlic and stir for 10 seconds or till aromatic. Add 80 ml (⅓ cup) XO sauce and stir for 1 minute. Add the clams and toss till nicely coated within the sauce. Add the chilli and toss to mix, then switch to a serving platter, scatter with spring onion and shaved black truffle and serve instantly.

 

Be aware

•The XO sauce recipe makes greater than you want for this recipe however it’s a nice condiment to have readily available and can maintain refrigerated in an hermetic container for as much as 1 month. The dried seafood, chilli oil and fried shallots are available from Asian grocers.

 

Luke Nguyen’s Meals Path airs 8pm, Thursdays on SBS after which you’ll be able to catch-up on SBS On Demand. Go to the program web page for recipes, movies and extra.



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