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.


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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