Spicy Clam and Shrimp Stir-Fry
香辣花甲虾
Clams and pan-fried shrimp are tossed together in a thickened garlic-chile bean sauce.
Published
Ingredients
Quantities are included where specified in the original recipe.
- shrimp
- clams
- bird's eye chiles
- garlic
- scallions
- ginger
- cooking wine
- salt
- water
- cooking oil
- 1 spoonfuldoubanjiang
- 2 spoonfulslight soy sauce
- 1 spoonfuloyster sauce
- a littlesugar
- a littlechili powder
- a littlestarch slurry
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Trim shrimp whiskers, split backs and devein. Prepare chiles, garlic and scallions. Soak clams in water with salt and a little oil for 1–2 hours to purge grit.
- 02
Rinse clams, put in a covered pot with scallions, ginger and cooking wine and cook until they open. Remove empty shell halves.
- 03
Fry shrimp in a generous amount of oil until golden on both sides. In another pan, fry garlic and chiles, then doubanjiang until its oil turns red.
- 04
Add clams and shrimp, light soy sauce, oyster sauce, sugar and chili powder. Toss until shrimp is cooked, add a little starch slurry and finish with scallions.
Illustrated Cooking Guide
Open an illustration to view it full size and zoom on your phone.
Cooking Method
Spicy Clam and Shrimp Stir-Fry
Clams and pan-fried shrimp are tossed together in a thickened garlic-chile bean sauce.
Ingredients
- shrimp
- clams
- bird's eye chiles
- garlic
- scallions
- ginger
- cooking wine
- salt
- water
- cooking oil
- 1 spoonfuldoubanjiang
- 2 spoonfulslight soy sauce
- 1 spoonfuloyster sauce
- a littlesugar
- a littlechili powder
- a littlestarch slurry
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Trim shrimp whiskers, split backs and devein. Prepare chiles, garlic and scallions. Soak clams in water with salt and a little oil for 1–2 hours to purge grit.
- 02
Rinse clams, put in a covered pot with scallions, ginger and cooking wine and cook until they open. Remove empty shell halves.
- 03
Fry shrimp in a generous amount of oil until golden on both sides. In another pan, fry garlic and chiles, then doubanjiang until its oil turns red.
- 04
Add clams and shrimp, light soy sauce, oyster sauce, sugar and chili powder. Toss until shrimp is cooked, add a little starch slurry and finish with scallions.
Related Recipes
Kung Pao Shrimp with Cashews
宫保虾球
Curled shrimp and cooked cashews are tossed in a chile-scented soy sauce with scallions, ginger and garlic.
View recipe
Spicy Shell-On Shrimp with Onion
香辣虾
Shell-on shrimp are pan-fried and coated in a spicy chile bean sauce with onion and scallions.
View recipe
Spicy Curled Shrimp with Chile Bean Sauce
香辣虾球
Deeply split shrimp curl as they cook and are coated with a chile bean sauce, onion and fresh herbs.
View recipe
Fish Slices with Green Sichuan Peppercorns
椒麻鱼片
Thin fish slices are briefly poached, then quickly tossed with green Sichuan peppercorns, chiles and a thickened soy sauce.
View recipe
Squid with Peppers and Onion
青红椒洋葱爆炒鱿鱼
Squid rings, peppers and onion are quickly stir-fried in a light soy and oyster sauce seasoning.
View recipe
Garlic Clam Stir-Fry
蒜香花甲
Opened clams on half shells are briefly stir-fried with garlic, chiles and a thickened soy-and-oyster sauce.
View recipe