Poached clams with oil and salt
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Clams | 800g |
| Broth | 400ml |
| Fish broth | 400ml |
| Celery (Sliced) | 20g |
| Coriander | 5g |
Seasonings:
| Salt | ⅙ teaspoon |
| Soybean oil | 1 teaspoon |
Cooking Method:
| 1. | Soak the clams to remove sand. Set aside. |
| 2. | Bring some water to the boil in a wok. Add the clams and cook until they open. Remove and set aside. |
| 3. | Bring the broth and fish broth to the boil in the wok. Add the clams, oil and salt and cook for 2 to 3 minutes. Put in the celery and cook for 1 minute. |
| 4. | Place all the ingredients on a plate. Sprinkle the coriander on top and serve. |
Per serving:
| Energy(kcal) | 161 |
| Carbohydrate(g) | 5 |
| Protein(g) | 26 |
| Fat(g) | 3 |
| Sugar(g) | 0 |
| Sodium(mg) | 201 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Rainbow Seafood Restaurant.
