Hokkigai Stir Fry: Arctic Surf Clams
Hokkigai Arctic Surf Clams Stir Fry with Ginger and Scallions 薑蔥北極貝小炒 is one of the quickest and easiest ways to cook this sweet, meaty seafood. While most people enjoy eating hokkigai sashimi or it as nigiri sushi, we like this super delicious, low fat, high protein Chinese surf clam recipe cooked.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400g Arctic Surf Clams
- 400g Cockle Clams
- ½ lime, sliced
- 3 stalks green onions, julienne
- 1 thumb ginger (approximately 2 inches), julienne
- 1/4 C water
- 2 tsp chicken essence
- 1 tsp corn starch
- 1 tbsp Shaoxing wine
- 2 teaspoon sesame oil
- 100g bunch cilantro
Instructions
- 1
Prepare Arctic Surf Clams (10 minutes): Place frozen arctic surf clams in a large 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 5 minutes to enhance sweetness and firm texture.
- 4
Drain clams and pat completely dry with paper towels.
- 5
Julienne green onions and ginger. Set aside.
- 6
In a small bowl, mix chicken essence and cornstarch with ¼ cup water. Stir well and set aside.
- 7
Heat neutral vegetable oil in a non-stick pan or wok over medium-high heat until shimmering.
- 8
Add julienned ginger and scallions. Let them sweat for 2-3 minutes until fragrant and softened.
- 9
Add hokkigai arctic surf clams and cockle clams (if using) to the pan.
- 10
Immediately splash in Shaoxing wine and toss quickly.
- 11
Pour in the cornstarch slurry. Toss everything together rapidly for 45-60 seconds maximum. Do not overcook.
- 12
Remove from heat immediately.
- 13
Transfer to serving plate.
- 14
Drizzle sesame oil over the top.
- 15
Garnish with fresh cilantro if desired.
- 16
Serve immediately while hot.