Clams With Xo Sauce at Holly Hernandez blog

Clams With Xo Sauce. First steaming the shellfish, then pouring hot oil over aromatics to create an added layer of flavour. Add the oil and garlic and stir for 10 seconds or until fragrant. Add 80 ml (⅓ cup) xo sauce and stir for 1 minute. Executing this dish requires only a little attention, so those clams don’t overcook and lose their plump juicy meat. 2 garlic cloves, finely chopped. Place a wok over high heat. 3tbsp xo sauce (see recipe, below) 3tbsp shaoxing rice wine. Clams take so well to briny, spicy xo sauce, a hong kong invention that’ll quickly become your new favorite pantry item. Briny, juicy clams up the ante on xo's seafood punch, for a ridiculously easy dish that comes together in. Add the clams and toss until well coated in the sauce. 2tbsp ginger, cut into julienne. Sautéed fresh clams in shells with xo sauce, wine, shallot, chili and coriander. Give these clams a go, they come with a quick and punchy xo sauce. As they bubble away, take frequent peeks into the pot, with a bowl and tongs at the ready, to pluck out. Inspired by ho lee fook’s steamed razor clams, dan cooks these scallops with techniques learnt from executive chef archan chan:

Add the clams and toss until well coated in the sauce. 2tbsp ginger, cut into julienne. Give these clams a go, they come with a quick and punchy xo sauce. Add 80 ml (⅓ cup) xo sauce and stir for 1 minute. Clams take so well to briny, spicy xo sauce, a hong kong invention that’ll quickly become your new favorite pantry item. Inspired by ho lee fook’s steamed razor clams, dan cooks these scallops with techniques learnt from executive chef archan chan: Sautéed fresh clams in shells with xo sauce, wine, shallot, chili and coriander. 3tbsp xo sauce (see recipe, below) 3tbsp shaoxing rice wine. As they bubble away, take frequent peeks into the pot, with a bowl and tongs at the ready, to pluck out. 2 garlic cloves, finely chopped.

Clams with quick XO sauce Recipe Clam recipes, Seafood dishes, Food

Clams With Xo Sauce 2 garlic cloves, finely chopped. Add the clams and toss until well coated in the sauce. 2tbsp ginger, cut into julienne. Sautéed fresh clams in shells with xo sauce, wine, shallot, chili and coriander. Give these clams a go, they come with a quick and punchy xo sauce. Executing this dish requires only a little attention, so those clams don’t overcook and lose their plump juicy meat. Briny, juicy clams up the ante on xo's seafood punch, for a ridiculously easy dish that comes together in. Inspired by ho lee fook’s steamed razor clams, dan cooks these scallops with techniques learnt from executive chef archan chan: 2 garlic cloves, finely chopped. 3tbsp xo sauce (see recipe, below) 3tbsp shaoxing rice wine. As they bubble away, take frequent peeks into the pot, with a bowl and tongs at the ready, to pluck out. Add the oil and garlic and stir for 10 seconds or until fragrant. Add 80 ml (⅓ cup) xo sauce and stir for 1 minute. Place a wok over high heat. Clams take so well to briny, spicy xo sauce, a hong kong invention that’ll quickly become your new favorite pantry item. First steaming the shellfish, then pouring hot oil over aromatics to create an added layer of flavour.