Chinese shrimp recipe

How to Prepare / Make / Cook - ?Chinese shrimp recipe

The Chinese serve clams cooked in their shells on special occasions like the lunar New Year. They are considered symbolic of prosperity and wealth because when the clam shells open they resemble the shape of the silver ingots used in old china.

12 littleneck or cherrystone clams (about 2 pounds)
2 garlic cloves, lightly crushed and peeled
2 slices unpeeled gingerroot, 1 X 1/8 inch each
1 scallion, green and white parts, cut into 1-inch lengths, bulb split
3 tablespoons fermented black beans, coarsely chopped
2 tablespoons dark soy sauce
1 tablespoons dry sherry
2 teaspoons sugar
2 tablespoons canola, corn, or peanut oil
2 teaspoons cornstarch, dissolved in 1 tablespoon water
Cilantro sprigs, for garnish

1. Cover the cams with fresh cold water and soak for about 30 minutes. Scrub the shells with a stiff brush and rinse thoroughly to remove all sand and grit. Remember shells and all will cook in the sauce and you don’t want it to become gritty. Drain. Set aside. If not cooking right away, place in the refrigerator.

2. Combine the garlic, gingerroot, scallion, and black beans in a small dish. Set aside. Combine the soy sauce, sherry, sugar, and ½ cup water in another dish. Stir until the sugar is dissolved. Set aside.

3.Pour the oil into a wok or stir-fry pan and place over high heat. Add the black bean mixture to the pan and stir until fragrant. Add the clams and stir for about 30 seconds. Add the soy sauce mixture, stir to mix, and cover the pan. Cook over medium heat for about 5 minutes, or until the clams just open. Stir occasionally for even cooking.

4. Remove the lid and thicken the sauce with the cornstarch slurry. When the sauce has thickened, transfer the clams to a serving platter and garnish with cilantro. Serve immediately.