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FRIED MUSHROOMS AND RAZOR CLAM IN XO SAUCE

Chef: Will Chan
Featuring: Seafood

Ingredients

- 4 king razor clams (Ensis Ensis)

- 100g shaggy mane (fungus)
- 20g red and yellow pepper strips
- 20g XO sauce
- 5g dried onion
- 5g garlic minced
- 20g corn starch
- Frying oil
- Oyster sauce
- Salt
- Sugar
- Dark soy sauce
- High-grade Shaoxing wine

Method

1. Cut mushrooms into strips and soak them in salted water for one hour


2. Open the clams with a knife

3. Remove their inner part and put on a towel to absorb the water

4. Use a proper amount of salt, sugar and cornflour to prepare it

5. Deep fry the mushrooms in the oil. Keep aside
 
6. Heat up oil in the wok and once oil is fuming stir-fry clams, until they are medium cooked. Keep aside

7. Sautee dried shallots, garlic, red and yellow pepper strips with the XO sauce

8. Add the mushrooms and the clams that you had put aside

9. Add Shaoxing wine

10. Season with oyster sauce, salt, sugar and soy sauce

Pairings

"ARS VIVENDI" CHARDONNAY

Made exclusively from Chardonnay grapes, of which vines were imported from France in the late 19th c...

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