stir-fried white clams with sand tea sauce
By KareemRenner
There are three types of shacha paste: Fujian shacha paste, Chaozhou shacha paste and imported shacha paste. Among them, Chaozhou Shacha paste has the strongest flavor. I have always liked the taste of Shacha sauce. This Shacha sauce is used to stir-fry white clams with the Shacha sauce from Chaoshan area. It has a slightly spicy taste, a slight sweetness, and the taste of dried shrimp. I add a spoonful of Shacha sauce. I don't use other seasonings. It's really great.
Recipe Recommendations
- white clam appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- edible oil appropriate amount
- sand tea sauce appropriate amount
- salt appropriate amount
- starch appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for stir-fried white clams with sand tea sauce
1
The white clam rubs the sand off its shell.
2
Cut the onion and ginger into minced powder.
3
Put oil in a frying pan and saute chopped chives and ginger.
4
Add white clams and stir fry, add a spoonful of sand tea sauce.
5
Add water to the starch and mix it into water. Starch will be used later.
6
Stir fry the white clams until they are all opened and serve out.
7
Pour water and starch into the soup into the pan.
8
Cook until the juice is collected, and then drizzle on the white clams.