SHRIMPS-STUFFED CLAMS Chinese Food

INGREDIENTS :

300g clams, 450g shelled shrimps, 75g ground pork, 1 stalk of coriander, some ginger, some garlic, 1 stalk of spring onion, 1 red chili pepper, some potato starch, some salt. SEASONINGS: (1) 1/2 egg white, some lemon juice, 1/2t salt, some ground white pepper, 1/2T cornstarch. (2) 1T Shaoxing wine, 1T soy sauce, 1/2t salt, some ground white pepper, some sesame oil. (3) 1/2T cornstarch, 1/2T water.

PREPARATION :

1. Soak clams in salty water for 3 hours so that they spit out the sand; Rinse in running water; Scrub the shells thoroughly; Blanch in boiling water till the shells have opened slighlty; Remove and drain; Remove the meat and chop finely. 2. Rinse ground pork. 3. Devein shelled shrimps with toothpicks; Rinse and pat dry; Chop finely; Mix with ground pork and chopped clam meat; Add seasoning (1); Mix well by stirring in one direction; Slap the mixture hard to the table at least 10 times to make the mixture to be fluffy but not too loose. 4. Rinse and cut spring onion finely; Peel, rinse and mince ginger; Peel, rinse and mince garlic; Rinse, seed, and cut red chili pepper finely; rinse and cut coriander finely. 5. Cut the clams' shells in halves; Sprinkle each half shell with some potato starch; Stuff the shells with 1/2T the mixture from the step 3; Arrange on a steaming plate. 6. Arrange a steaming rack into a deep wok; Arrange the plate on the steaming rack; Pour water into the wok till 1/4 height of the plate; Cover the wok with a lid; Steam over a medium heat for 7 minutes; Remove. 7. Add seasoning (3) to a bowl and mix well. 8. Heat a wok with 2T oil over a high heat; Stir-fry spring onion, ginger, garlic and red chili pepper over a high heat till fragrant; Add seasoning (2); Bring to the boil over a high heat; Add seasoning (3); Stir-fry over a medium heat till the sauce has thickened; Turn off the heat; Sprinkle with coriander; Drizzle the stuffed clams with the sauce. COOKING TIPS: 1. To make clams free of sand, it is important to keep clams in salty water for about 3 hours to allow them to spit out the sand, rinse thoroughly and scrub the shells with a brush. 2. To seal in the clams' flavors, it is better to blanch in boiling water briefly before cooking in your preferred seasoning. If clams did not open their shells after blancing, they should be discarded as they must not be fresh.