Curry-flavored popcorn clams
Overview
If you like to eat clams, but are tired of the bland taste of fried clams, then you are innovating. This method uses curry powder instead of curry cubes that need to be cooked for a long time, and stir-fries it quickly. It is very suitable for DIY at home. It is not difficult, but the taste is surprisingly good.
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Ingredients
Steps
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Add a few drops of cooking oil to the clams, soak them for half an hour and spit out the sand, then wash them clean and rinse them several times to make sure there are no sand particles in the water. It's best to choose carefully, as it's easy to get a spy wearing a clam shell filled with sand.
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Cut the accessories. Green onions, dried chilies, ginger, garlic. There are also little secret weapons, white wine and curry powder.
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Hot pot, it should be very hot and stir-fry. Put a little rock sugar in the pot.
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Drain the washed clams.
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Pour green onions, ginger, garlic and chili into the hot pot until fragrant.
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Add the clams and stir-fry until fragrant. Quickly add a teaspoon of cooking wine, a teaspoon of white wine and a few drops of vinegar. These items are used to remove fishy smell and improve flavor. Adding them earlier can bring out the aroma.
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Stir-fry twice, add light soy sauce and salt. At this time, some clams will open their lids. Remember to stir-fry them to heat evenly.
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Add curry powder and stir-fry quickly. Don't use too much force, or the flesh will fall out.
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When the lid is open, it means everything is cooked. Add green onion to adjust the color and fragrance, and add a few drops of white wine before putting it in the pot.
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Done. Curry-flavored popcorn clams with a light curry aroma without losing the original taste of clams. Eat them while they are hot. The whole stir-fry takes no more than five minutes, it’s simple.
