Clams and scallops in a black bean sauce

1. 1

   For the jasmine rice, place the rice in a large saucepan and cover with 600ml of water and the stock. Bring to the boil and then turn the heat down to low. Cover with a tight-fitting lid and cook for 15 minutes, or until the rice is fluffy. Keep the lid on until ready to serve.

   15 min

2. 2

   For the clams and scallops, heat the oil in a wok over high heat until smoking. Add the garlic, ginger, chillies and fermented black beans and stir-fry for 10 seconds. Add the scallops and cook, gently tossing, for 10 seconds. Discard any clams with broken shells or that do not close when tapped. Add the clams to the wok and cook, gently tossing, until they open. Season with dry sherry (or Shaoxing wine) and discard any clams that remain closed. Add the stock, bring to the boil, add soy sauce and stir in the dissolved cornflour to thicken the sauce.

3. 3

   Bring a saucepan of water to the boil and blanch the Chinese greens. Remove from the pan and plunge into iced water, then drain and set aside.

4. 4

   To make the kale garnish, heat oil in a deep saucepan to 180°C. Add the kale and fry until crispy. Carefully remove using a slotted spoon and drain on paper towels. Sprinkle with icing sugar and sesame seeds.

   180°C

5. 5

   To serve, place the rice on a large serving platter. Top with the blanched greens and the clams and scallops with sauce. Sprinkle over the ground prawn, spring onions and crispy kale. Serve immediately.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.