Serves: 4
Total Calories: 286
Scrub the outside of the clams with a brush. Soak the clams for about 15 - 20 minutes, then wash under running water to remove any sand. Drain.
Place the drained clams in a bowl and add the ginger, green onion, and sherry. Steam the clams until the shells open (about 10 minutes). While the clams are steaming, mix together the cornstarch/water mixture into a paste, and combine the sauce ingredients. When the clams are finished steaming, shell them, setting the shells aside for later. Mince the clams and mix together with the ground pork.
Place the pork/clam mixture in a bowl and use chopsticks to mix in 1 tablespoon sherry, 1 tablespoon light soy sauce, 1 tablespoon cornstarch, and salt to taste.
Stuff this mixture into the clam half-shells. Give the cornstarch/water mixture a quick re-stir and rub this paste over the mixture. Save any extra.
Now deep fry the clams. When deep-frying, be careful to fry only a few clams at a time, meat side up, sliding them carefully into the deep fryer so that the oil doesn't splatter. Deep-fry until golden in color and drain on paper towels or a tempura rack if you have one.
Heat a wok or skillet on low heat, and add the sauce ingredients to the wok or skillet. Bring to a boil. Add the clams to the wok. Allow to simmer for about 20 minutes. Use the remaining cornstarch/water mixture to thicken the liquid. Stuff clam shells with this mixture. Smooth tops with dissolved cornstarch.
Heat oil in wok or skillet. Fry clams meat side down until light brown. Add stock, 2 tablespoons soy sauce,and sugar. Cover. Cook 20 minutes. Thicken liquid with remaining dissolved cornstarch.
This Clam Sycee recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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