Macau Portuguese-Style Wine
Macau Portuguese-style wine merges Portuguese and Macau flavors, cooking fresh seafood in white wine for a rich, aromatic broth that lingers.
Ingredients
10 items- Prawns 200g
- Clams 300g
- Dry white wine 150ml
- Onion 1
- Garlic 4 cloves
- Tomato 1
- Olive oil 2 tbsp
- Salt to taste
- Black pepper to taste
- Cilantro a few sprigs
Nutrition
Steps （6 steps）
Soak clams in salted water for 2 hours to remove sand; butterfly prawns and devein, pat dry with paper towel. Heat pan over medium heat, add olive oil.
Add diced onion, stir-fry over medium heat about 3 minutes until translucent; add minced garlic and sauté 1 minute until fragrant, being careful not to burn.
Add chopped tomato, stir-fry over high heat about 2 minutes until juicy; reduce to medium heat and pour in white wine.
Spread clams and prawns evenly in the pan, turn to high heat, cover and cook about 5 minutes until clams open and prawns turn pink.
Uncover, season with salt and black pepper, increase heat to reduce liquid slightly, about 2 minutes.
Turn off heat, garnish with cilantro leaves, and serve immediately.
Tips
Choose fresh clams for best texture; use a dry white wine to enhance seafood flavor. Do not over-reduce the sauce to avoid excessive saltiness.
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