Razor Clam Salad Goi So Mong Tay Recipes
STUFFED RAZOR CLAMS WITH ALASKAN KING CRAB RICE FILLING AND PANKO-CRUSTED RAZOR CLAM STRIPS ON CABBAGE SLAW
Steps:
- For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
- Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
- For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
- For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
- Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
- Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions.
RAZOR CLAMS WITH FERMENTED BLACK BEANS AND HOLY BASIL PASTE
Steps:
- Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.
- Combine ingredients in a blender and puree.
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