Ingredients
| 2 tablespoons vegetable oil | |
| 2 cloves garlic, sliced | |
| 5cm piece ginger, peeled and shredded | |
| 1 large dried red chilli, finely chopped | |
| 4 spring onions, cut into 5cm lengths | |
| 2-3 tablespoons fermented black beans, rinsed and drained | |
| 2kg cockles, mussels, tua tuas (I used diamond-shelled clams) | |
| 2 tablespoons Shaoxing wine | |
| 2 tablespoons cornflour mixed to a slurry with 1⁄4 cup water | |
| 2 teaspoons dark soy sauce |
The dried black soy beans add a rich intensity to this dish. Find them at Asian supermarkets; they’ll keep indefinitely in the pantry. If you are using shellfish you have gathered yourself, remember to purge them overnight in sea water so they expel any sand.
Instructions
| 1. | Heat the oil in a wok or wide frying pan with a lid. |
| 2. | Add the garlic, ginger, chilli, spring onions and black beans and cook for a minute. |
| 3. | Add the cockles and Shaoxing wine, cover with a lid and leave for a few minutes until you hear the shellfish opening. |
| 4. | Remove the lid, toss well, adding the some of cornflour to thicken the liquid and the dark soy sauce for colour. |
| 5. | Serve immediately. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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