三丝拌蛏
A refreshing summer cold dish, tender razor clams with crispy shredded vegetables, garlic and vinegar dressing, appetizing and easy to make.
Ingredients
13 items- Razor clams 500g
- Carrot 1
- Cucumber 1
- Vermicelli 50g
- Garlic 3 cloves
- Ginger 1 small piece
- Scallion 2 stalks
- Light soy sauce 2 tbsp
- Black vinegar 2 tbsp
- Sugar 1 tsp
- Salt To taste
- Sesame oil 1 tbsp
- Chili oil Optional
Nutrition
Steps （7 steps）
Rinse clams under running water for several times, then place in a large bowl with enough salted water to soak for 2 hours to purge sand. Drain well.
Bring a large pot of water to a boil with ginger slices and scallion segments over high heat. Add clams and cook until shells just open, about 2 minutes. Do not overcook.
Remove clams from shells, discard the black thread around the edge. Transfer to ice water to cool, then drain.
Soak vermicelli in warm water until soft, then blanch in boiling water for 1 minute. Rinse under cold water and cut into 10cm lengths.
Toss carrot and cucumber shreds with a pinch of salt, let sit for 5 minutes to remove excess water, squeeze gently and drain for crispness.
In a small bowl, mix minced garlic, soy sauce, vinegar, sugar, salt, sesame oil and chili oil. Stir until sugar dissolves.
In a large bowl, combine clam meat, vermicelli, carrot and cucumber. Pour over dressing, sprinkle scallions, toss well and serve.
Tips
Cook clams with plenty of water and high heat, remove as soon as they open to keep them tender. Adjust vinegar and chili to your preference for a refreshing tangy-spicy taste.
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