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Ingredients:
30 clams
2 oz. raw shelled shrimp
1 oz. water chestnuts
4 oz. chopped pork
1 T shredded ginger root
Mixture1(1t salt, 1/2T rice wine, 1/2t sesame oil, 1/4t black pepper,
1T chopped pre-softened Chinese black mushrooms, 1T chopped Chinese
ham,
1T cornstarch)
Mixture2(1/2t salt, 1/4t black pepper)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Clean shrimp, drain and separately chop both shrimp and water
chestnuts
finely.
2)clean clams; cook with 5C water till clams open slightly, drain clams
and retain broth.
3)Remove meat from clams and chop meat finely (keep 24 of the shells
and
discard the rest); mix clam meat with chopped pork, shrimp, water
chestnuts
and Mixture1 thoroughly. Place 1 portion filling in each clam shell and
smooth top with the underside of a spoon; place stuffed clams on a
heatproof
plate and steam 5 minutes over high heat; remove and place in serving
bowl.
4)Heat retained clam broth until boiling and add Mixture2; mix lightly
and
pour into serving bowl; sprinkle shredded ginger root on top before
serve.
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