Three-Shreds Mixed Clams (San Si Ban Cheng)
A refreshing Zhejiang cold dish featuring tender clams and crispy mixed shreds with a sweet-sour-spicy dressing. Perfect for summer.
Ingredients
14 items- Fresh clams 500 g
- Eggs 2
- Cucumber 1
- Carrot 1
- Garlic 3 cloves
- Soy sauce 2 tbsp (30 ml)
- Black vinegar 1 tbsp (15 ml)
- Sugar 1 tsp (5 g)
- Sesame oil 1 tsp
- Chili oil 1 tsp
- Salt To taste
- Ginger 2 slices
- Cooking wine 1 tbsp
- Cilantro Some
Nutrition
Steps （7 steps）
Soak clams in salted water with a little oil for 30 minutes to expel sand. Scrub and rinse thoroughly, then drain.
Beat eggs with a pinch of salt and cornstarch slurry. Heat a non-stick pan over low heat with a thin layer of oil, pour in egg mixture, tilt to spread, cook until set, flip briefly, transfer and let cool. Cut into thin shreds.
Julienne cucumber and carrot. Blanch carrot shreds in boiling water for 1 minute, drain and plunge into cold water. Drain well. Toss cucumber shreds with salt, let stand 10 minutes, then squeeze out excess water.
In a small bowl, mix minced garlic, soy sauce, black vinegar, sugar, sesame oil, and chili oil (if using). Stir until sugar dissolves.
Bring a pot of water with ginger slices and cooking wine to a boil. Add clams and cook until all shells open (about 2 minutes). Drain immediately.
When cool enough to handle, remove clam meat from shells, discard the black sand sac and any impurities. Rinse briefly with some of the cooking liquid.
Combine clam meat, egg shreds, cucumber shreds, and carrot shreds in a large bowl. Pour the dressing over and toss gently. Adjust seasoning, transfer to a serving plate, garnish with cilantro.
Tips
Do not overcook the clams; remove as soon as they open to keep them tender. Make the egg crepe thin and even. Adjust the sweet-sour-spicy balance to your preference.
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