RAZOR CLAMS WITH PICKLED TAPIOCA PEARLS，PICKLES&PORK CRACKLING

My good friend and fellow chef Ben Ford would prance around the kitchen tasting other chefs’work，and if he approved，he would always say，‘If I was an‘x’，that’s how I would like to be cooked’.Well，if I was a razor clam，I would like to be cooked like this and would definitely like to be paired with all these goodies.

Serves 2

INGREDIENTS

5 live razor clams，well washed

10g fresh root ginger，peeled and thinly sliced

10g spring onion，julienned

For the sauce

1 tablespoon oyster sauce

100ml water

To finish

1 tablespoon Pickled Tapioca Pearls

1 tablespoon（Un）smacked Cucumbers，finely diced

1 tablespoon diced Pickled Daikon&Carrot

1 tablespoon finely sliced Chinese Air-dried Sausage，deep-fried until crisp

1 tablespoon finely diced Pork Crackling

To garnish

Crispy Seaweed

micro coriander

1.Place the clams，ginger and spring onion in a steamer and steam over a high heat for about 2 minutes or until the shells open.

2.Remove the razor clam meat from the shells，reserving the shells still hinged together.Usinga sharp knife，cut off and discard the dark bit at the end of each clam.

3.Wash the clam meat under the cold tap to remove any remaining grains of sand or residue，then cut into 2mm pieces and set aside.

4.For the sauce，place the oyster sauce and water in a pan and warm through.

5.Add the razor clam meat to the sauce and gently simmer over a low heat to heat through.

6.Spoon the razor clam meat back into the reserved shells，reserving the oyster sauce poaching liquor，and arrange on a bed of Crispy Seaweed.

7.To finish，spoon the various pickles，sliced deep-fried Chinese air-dried sausage and Pork Crackling into each shell.

8.Drizzle the razor clams with the oyster sauce poaching liquor and garnish with micro coriander.

hancheng

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