Clams with quick XO sauce
Give these clams a go, they come with a quick and punchy XO sauce. XO sauce originates from Hong Kong and is traditionally made with dried shrimps and scallops. We’ve substituted these for shrimp paste, which is available in all large supermarkets
- 1kg clamscleaned
- 50ml shoaxing rice wine
- a small bunch corianderfinely chopped
XO SAUCE
- 50ml vegetable oil
- 3 slices prosciuttofinely shredded
- 1 shallotfinely diced
- 3 cloves garlicfinely chopped
- a thumb-sized piece gingerfinely chopped
- 1 tbsp dried chilli flakes
- 1 tsp shrimp paste
- 1 tbsp soy sauce
- 1 tbsp soft brown sugar
TO SERVE
- bread
Nutrition: per serving
- kcal464low
- fat30.3g
- saturates3.1g
- carbs18.3g
- sugars12.6g
- fibre2.8g
- protein28.2g
- salt5.2g
Method
step 1
For the XO sauce, put the vegetable oil, prosciutto and shallot in a pan and fry for 8-10 minutes until crisp. Add the garlic, ginger, chilli flakes and shrimp paste, and cook for 2 minutes, then add the soy and sugar, and simmer gently for 5-10 minutes.
step 2
Heat a large pan and tip in the clams and shaoxing rice wine. Put on a lid and cook for 3-4 minutes, shaking the pan regularly, until most of the clams have opened. Pour in the XO sauce and cook for 1 minute or until all of the clams have opened (discard any unopened clams). Sprinkle with coriander and spoon into a serving bowl. Serve with bread for mopping the juices.