Spicy clambake with Vermicelli 花甲粉

Name: Spicy clambake with Vermicelli 花甲粉
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 2 cups Littleneck clams; 1 Bunch of dried vermicelli noodles; 1 Handful of enoki mushrooms; 1 Small onion; 1 Handful of cilantro; ¼ cup White wine; 1 tbsp Chopped ginger; 2 tbsp Chopped garlic; 1 tbsp Chopped fresh red and green chillies; 1 tsp Fermented broad bean chilli paste; 1 tsp Oyster sauce; 1 tsp Light soy sauce; 2 tbsp White wine; 1 tbsp Oil

AuthorYun Zhang JohnCategoryFish/Seafood, NoodlesDifficultyBeginnerRating

Yields1 Serving

Prep Time10 minsCook Time15 minsTotal Time25 mins

Spicy clambake with Vermicelli 花甲粉

Shellfish is one of those ingredients that you either love or loath. Personally, I love eating shellfish like clams and mussels. It’s normally so simple to prepare, yet so complex in flavour because of its natural briny juices.

But I also love chillies. I love adding a healthy dose of heat to any dish, because for me, spice is life. So if you are like me, this spicy baked clams with vermicelli 花甲粉 in a packet will be deeply satisfying.

The natural sweetness from the clams balances the powerful chilli spiked sauce, and adding a splash of wine will bring the two parties together to form a wonderfully aromatic liquor that you’ll want to drink up!

Some important tips

- Make this dish only when you can get your hands on the freshest of fresh clams. Not only will the meat taste more succulent, but the fresher the clams, the more delicious juices it’ll give out.

- Spread out the ingredients as you layer. An even, thinner layers of ingredients will not only shorten the cooking time but also ensure that the clams all open up at the same time.

- Sealing the packet really tight will help trap in the steam, thus decreasing cooking time and increasing that yummy liquor.

Whether you make a single portion for just for yourself or a grand portion to be shared, the next time you pass by fresh clams at the market, pick some up and make this! I promise that a lovely easy and tasty seafood meal will be on the table in less than 30 minutes!

You Will Need

2 cups Littleneck clams

1 Bunch of dried vermicelli noodles

1 Handful of enoki mushrooms

1 Small onion

1 Handful of cilantro

¼ cup White wine

Sauce

1 tbsp Chopped ginger

2 tbsp Chopped garlic

1 tbsp Chopped fresh red and green chillies

1 tsp Fermented broad bean chilli pastePí xiàn dòubàn jiàng 郫县豆瓣酱

1 tsp Oyster sauce

1 tsp Light soy sauce

2 tbsp White wine

1 tbsp Oil

Instructions

Put clams into fresh salted water to draw out any sand for about 20min. In a separate bowl, soak dried vermicelli in cold water.

Chop ginger, garlic and chillies. Slice onion and wash and separate the enoki mushrooms by hand.

In a small pan over high heat, add oil and toss in the ginger, garlic and chillies. Stir fry for a minute. Then add in fermented broad bean chilli paste, stir fry. Next the oyster sauce and soy sauce. Stir fry Finally the white wine.

Make a wide and shallow packet with tin foil or parchment paper. Put it into a heat proof dish or tray for easy transport.

Start layering. First, onions and enoki mushrooms. Then drained vermicelli and clams and top everything with an even layer of the sauce. Pour in more white wine and seal the packet tightly.

Preheat the oven to 400F/200C and put the packet in to bake for 10-15min, or until the clams have opened up. Top with cilantro and serve immediately.

Ingredients

2 cups Littleneck clams

1 Bunch of dried vermicelli noodles

1 Handful of enoki mushrooms

1 Small onion

1 Handful of cilantro

¼ cup White wine

Sauce

1 tbsp Chopped ginger

2 tbsp Chopped garlic

1 tbsp Chopped fresh red and green chillies

1 tsp Fermented broad bean chilli pastePí xiàn dòubàn jiàng 郫县豆瓣酱

1 tsp Oyster sauce

1 tsp Light soy sauce

2 tbsp White wine

1 tbsp Oil

Directions

Put clams into fresh salted water to draw out any sand for about 20min. In a separate bowl, soak dried vermicelli in cold water.

Chop ginger, garlic and chillies. Slice onion and wash and separate the enoki mushrooms by hand.

Make a wide and shallow packet with tin foil or parchment paper. Put it into a heat proof dish or tray for easy transport.

Start layering. First, onions and enoki mushrooms. Then drained vermicelli and clams and top everything with an even layer of the sauce. Pour in more white wine and seal the packet tightly.

Preheat the oven to 400F/200C and put the packet in to bake for 10-15min, or until the clams have opened up. Top with cilantro and serve immediately.

Spicy clambake with Vermicelli 花甲粉

Ingredients Directions