5-Minute Arctic Surf Clam Salad (Easy Hokkigai)
Quick Hokkigai Arctic Surf Clams Salad 薑蔥北極貝冷盤 辣椒豉油 ready in 5 minutes with ginger, scallions, and spicy soy dipping sauce. No cooking required. Perfect for Chinese Lunar New Year or easy entertaining.
- Prep time
- 3 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400g Arctic Surf Clams (Use my discount code “INSTANOMSS10” for 10% off your Clearwater.ca purchase).
- 400g Cockle Clams
- 1/2 lime, sliced
- 3 stalks green onions, julienne
- 1 thumb ginger (approximately 2 inches), julienne
- 3 tsp sesame oil
- 2 bird's eye chilli, finely chopped and seeded
- 1 stalks green onions, julienne
- 1 thumb ginger (approximately 1/2 inch), julienne
- 1/2 tbsp sugar
- 1/2C vegetable oil
- 1/4C Steamed Fish Soy Sauce (light soy sauce)
Instructions
- 1
Place **frozen arctic surf clams** in a large mixing bowl under cold running water. Defrost for 3-4 minutes until completely thawed.
- 2
Slice each clam in half on the bias. Remove and discard the dark stomach section.
- 3
Add clam halves and lime slices to a bowl of ice water. Soak for 2 minutes to enhance sweetness and firm texture.
- 4
Drain clams and pat completely dry with paper towels.
- 5
In a large mixing bowl, combine defrosted surf clams and cockle clams (if using).
- 6
Add julienned green onions and ginger.
- 7
Drizzle sesame oil over the mixture and toss gently until evenly coated. 8. Transfer to serving plate and set aside.
- 8
In a small heat-proof dipping bowl, add julienned green onions, ginger, chopped bird's eye chilies, and sugar.
- 9
Heat vegetable oil in a small pot over medium-high heat until shimmering (not smoking).
- 10
Carefully pour hot oil directly over the aromatics in the bowl. You'll hear a sizzle and see bubbles.
- 11
Add steamed fish soy sauce to the bowl and stir well.
- 12
Serve hokkigai cold appetizer immediately with spicy soy dipping sauce on the side.
- 13
Enjoy within 2 hours of assembly for best texture and flavour.