Tossed Razor Clams with Ginger Sauce and Sichuan Green Peppercorn Oil
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Ginger | 30g |
| Peanut sprout | 80g |
| Razor clam | 2 |
| Sichuan green peppercorn | 10g |
| Salad leaves | 5g |
Seasonings:
| Salt | ½ teaspoon |
| Olive oil | 3 teaspoons |
Cooking Method:
| 1. | Finely chop the ginger. Cut the peanut sprout into sections, blanch until done and soak in ice water. Drain and set aside. |
| 2. | Blanch the razor clams until done. Remove the shell after soaking in ice water. Rinse and set aside. |
| 3. | Heat a wok and pour in the olive oil. Gently stir-fry the Sichuan green peppercorn and finely chopped ginger separately. Set aside to cool down. |
| 4. | Put the peanut sprout and razor clams in a bowl. Add salt, finely chopped ginger and Sichuan green peppercorn, then combine well. |
| 5. | Garnish with salad leaves. |
Per serving：
| Energy(kcal) | 76 |
| Carbohydrate(g) | 5 |
| Protein(g) | 4 |
| Fat(g) | 5 |
| Sugar(g) | 0 |
| Sodium(mg) | 260 |
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 Sichuan Lab.
