Clams and scallops in a black bean sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang
From Saturday Kitchen

For the jasmine rice

  • 300g/10½oz jasmine rice, well rinsed
  • 1 tsp hot vegetable stock

For the clams and scallops

  • 1 tbsp rapeseed oil
  • 2 garlic cloves, crushed
  • 2.5cm/1in fresh root ginger, peeled and grated
  • 2 red chillies, deseeded and finely chopped
  • 1 tbsp fermented black beans, rinsed and crushed
  • 250g/9oz baby scallops (or large tiger prawns), shelled, coral removed and cleaned
  • 400g/14oz little neck or small clams, scrubbed and debearded
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 250ml/9fl oz hot vegetable stock
  • 1 tbsp reduced-salt light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp cornflour mixed with 2 tbsp cold water

For the Chinese vegetables

  • ½ Chinese leaf, cut into 1cm/½in thick slices
  • 3 small heads of tatsoi or other Chinese greens, cut into thin slices

For the garnish

  • oil, for frying
  • 100g/3½oz kale, cut into very thin slices
  • pinch caster sugar
  • pinch sesame seeds
  • 1 tbsp dried shrimp, deep-fried and ground
  • 4 edible flowers
  • 4 tsp chopped fresh garlic chives
  • 2 spring onions, sliced into strips and soaked in iced water for 5 minutes