Stir-fried Baby Clams (Hai Gua Zi)
Tender baby clams wok-fried with garlic, chili, and Thai basil. A quick and flavorful Chaoshan dish, perfect as an appetizer with beer.
Ingredients
8 items- Baby clams (hǎi guā zǐ) 500g
- Garlic 5 cloves
- Thai chili peppers 2
- Thai basil 1 small bunch
- Fish sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1/2 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Rinse the baby clams under cold water several times, changing the water until clear. Drain well.
Mince the garlic, slice the chili into rings, and pick the basil leaves. Mix fish sauce, cooking wine, and sugar in a small bowl.
Heat a wok over high heat until smoking. Add oil; when hot, stir-fry garlic and chili for about 10 seconds until fragrant.
Add the drained clams immediately. Stir-fry over high heat for about 30 seconds, until most begin to open.
Pour the sauce along the side of the wok. Stir-fry quickly to coat the clams for about 20 seconds until fully opened.
Add Thai basil leaves. Toss for 10 seconds until wilted and fragrant. Turn off heat.
Transfer to a serving plate immediately to prevent overcooking. Serve hot.
(Optional) Garnish with chopped green onion or red pepper strips.
Tips
Always use high heat and remove from heat as soon as shells open to avoid toughness. Add more chilies or satay sauce for extra heat. Thai basil can be replaced with shiso or regular basil.
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